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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This is a microwave recipe I've had a long time. But with the heat of summer coming on I'm thinking of doing more baking in the microwave. Ingredients:
1 cup flour |
1 cup sugar |
1 1/4 teaspoons cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon clove |
1/4 teaspoon ginger |
1/2 cup vegetable oil |
2 eggs |
1 1/2 cups carrots, grated |
8 ounces crushed pineapple, well drained |
3/4 cup pecans, chopped |
16 ounces cream cheese frosting |
Directions:
1. In a mixing bowl, combine the first eight (8) ingredients.
2. Add oil; mix well.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in carrots, pineapple, and pecans.
5. Transfer to an 8-inch round microwave-safe casserole dish (2-quart round Pyrex casserole dish).
6. Microwave, uncovered at 70% power for 12 to 14 minutes, rotating a half turn once or until moist area is about 1 1/2-inch in diameter and remains in the center(when touched, cake will cling to your finger while area underneath will be almost dry).
7. Cool completely on a wire rack.
8. Invert onto a serving plate.
9. Frost cake.
10. Store in the refrigerator.
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