Casserole Carrot Cake

• 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

1. 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.
2. 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).
3. Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator.

flour, sugar, ground cinnamon, baking powder, baking soda, salt, ground cloves, ground ginger, canola oil, eggs, carrots, pineapple, pecans, cream cheese frosting

Taken from www.tasteofhome.com/recipes/casserole-carrot-cake/ (may not work)