Microwave Carrot Cake Recipes

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MICROWAVE CARROT CAKE



Microwave Carrot Cake image

Make and share this Microwave Carrot Cake recipe from Food.com.

Provided by Tina Klein

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 15

325 ml white sugar
250 ml oil
5 ml vanilla
3 eggs
300 ml all-purpose flour
75 ml whole wheat flour
2 ml salt
7 ml baking soda
15 ml cinnamon
175 ml coarsely chopped nuts
625 ml grated carrots
125 g cream cheese
45 ml softened butter
250 ml powdered fruit sugar or 250 ml icing sugar
2 ml cinnamon

Steps:

  • In a large bowl, blend sugar, oil and vanilla.
  • Add eggs and beat well.
  • In small bowl mix flours, salt, soda, cinnamon and cloves.
  • Stir in nuts.
  • Stir dry ingredients into wet.
  • Fold in carrots.
  • Turn into 3 liter microwaveable bundt pan.
  • Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes.
  • (Note exact cooking time will depend on power of oven. I find more like 11 minutes is required. Top may appear slightly raw but will continue to cook as heat works its way out from the inside of the cake.) Let stand 10 minutes on heat proof surface.
  • Loosen sides and centre.
  • Invert on serving plate and cool.
  • Frost or ice with Cinnamon Cream Cheese frosting (icing).
  • Frosting: In small bowl, cream butter and cheese.
  • Blend in sugar and cinnamon until light and fluffy.
  • Spread over carrot cake.

CASSEROLE CARROT CAKE



Casserole Carrot Cake image

I learned to make this yummy cake in a microwave cooking class more than 15 years ago. I keep cans of cream cheese frosting in the cupboard and usually have the rest of the ingredients on hand. It's nice to invite company for dinner at the last minute and have a great homemade dessert in no time. -Judie Arnold, East Peoria, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1 cup sugar
1-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canola oil
2 eggs
1-1/2 cups grated or finely chopped carrots (about 4 medium)
1 can (8 ounces) crushed pineapple, well drained
3/4 cup chopped pecans
1 can (16 ounces) cream cheese frosting

Steps:

  • In a large bowl, combine the first eight ingredients. Gradually beat in oil. Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish. , Microwave, uncovered, at 70% power for 9-11 minutes, or until a moist area about 1-1/2 in. in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry). , Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 645 calories, Fat 33g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 492mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 3g fiber), Protein 5g protein.

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