"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Kitchen Sink Cake Recipe

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This recipe for Kitchen Sink Cake, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Wasson
Added: Wednesday, July 29, 2009


2 c. all purpose flour
1 tbsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 c. granulated white sugar
1 c. firmly packed light brown sugar
4 lg. eggs
1 1/2 c. finely grated carrots (about 2 large)
1/2 c. canned crushed pineapple, drained
2 medium ripe bananas, mashed
1/2 c. chopped pecans
1 c. raisins, soaked in hot water for 30 minutes, then drained and patted dry.

8 oz. cream cheese, room temperature
1 1/2 c. powdered sugar
1/4 tsp. cinnamon
1 tsp. pure vanilla extract

Cake: Preheat oven to 350. Line a 9X13" baking pan with nonstick foil or grease and flour pan. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside. In a large 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 a third at a time until incorporated. Fold in pecans and raisins. 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 1/4 tsp. cinnamon in medium bowl until smooth. Spread frosting over cake.

Number Of Servings:
Number Of Servings:
24 to 36
Personal Notes:
Personal Notes:
A microplane works best for finely grating the carrots. This recipe was obtained from About.com and is moist and totally delicious!




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