Kitchen Sink Cake Carrot Recipes

Steps:

• Soak raisins in hot water for 30 minutes; drain and pat dry.
• Meanwhile, grease and flour a 9"x13"x2" baking pan.
• Preheat oven to 350 degrees Fahrenheit for metal pan or 325 degrees Fahrenheit for glass pan.
• In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
• In a large mixer bowl, beat vegetable oil, white sugar, brown sugar, and eggs on medium speed until combined.
• Whisk in carrots, pineapple, and bananas.
• Add dry ingredients to wet ingredients, one third at a time, until incorporated.
• Fold in pecans and raisins with a spatula.
• Pour batter into prepared pan and spread evenly.
• Bake 40 to 45 minutes or until tester in center of cake comes out clean.
• Cool to room temperature.
• FROSTING:.
• Beat cream cheese, powdered sugar, and cinnamon if using, in a medium bowl until smooth.
• Spread frosting over cake.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan, I use Bakers Joy baking spray.
• Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
• Then beat on medium speed for 4 minutes.
• Fold in all other ingredients until well mixed.
• Pour into prepared bundt pan.
• Bake for 50 minutes or until toothpick inserted into cake comes out clean.
• Cool in pan on wire rack for 15 minutes.
• Invert and remove cake from pan onto wire rack.
• Cool completely.
• Dust with confectioners sugar.