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Microwaved Carrot Cake Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Soda||1 1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Oil||1 Cup (16 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Crushed pineapple||1 Can (10 oz), drained|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Cream cheese frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6081 Calories from Fat 2901
% Daily Value*
Total Fat 327 g503.1%
Saturated Fat 41.1 g205.5%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 4394.5 mg183.1%
Total Carbohydrates 740 g246.8%
Dietary Fiber 31.2 g124.9%
Sugars 546 g
Protein 64 g128.9%
Vitamin A 15.2% Vitamin C 50.6%
Calcium 84.9% Iron 96.7%
*Based on a 2000 Calorie diet
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.