Microwaved Carrot Cake Recipe
Ingredients
| Flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Soda | 1 1/4 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Oil | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Carrots | 2 Cup (16 tbs), grated | |
| Crushed pineapple | 1 Can (10oz), drained | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Cream Cheese Frosting | ||
Directions
Combine flour, baking powder, soda, salt, and cinnamon.
Add sugar, oil and eggs and mix well.
Stir in carrots, draned pineapple and nuts.
For 12 x 7 inch cake: Pour into greased, glass baking dish.
Cook on high (9) for 14 to 16 minutes, turning after 8 minutes.
For bundt or tube cake: Follow dish manufacturer's directions regarding greasing.
Pour batter into dish.
Cook on high (9) for 10 to 12 minutes.
After 5 minutes, remove cake from pan to cool.
Frost cake when cool, if desired.
Add sugar, oil and eggs and mix well.
Stir in carrots, draned pineapple and nuts.
For 12 x 7 inch cake: Pour into greased, glass baking dish.
Cook on high (9) for 14 to 16 minutes, turning after 8 minutes.
For bundt or tube cake: Follow dish manufacturer's directions regarding greasing.
Pour batter into dish.
Cook on high (9) for 10 to 12 minutes.
After 5 minutes, remove cake from pan to cool.
Frost cake when cool, if desired.
Chef
