Best Ever Microwave Carrot Cake
- 1 cup corn oil
- 1 3/4 cups sugar
- 3 large eggs
- 1 1/2 cups flour, all-purpose
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 1 teaspoon cloves, ground
- 2 cups carrots grated
- 1 cup walnuts chopped
- 8 ounces pineapple, canned, crushed well drained
- 3/4 cup coconut, shredded (desiccated)
- 8 ounces cream cheese two packages
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Beat 1 cup corn oil, sugar and eggs.
- Combine 1 1/2 cups flour, baking soda, salt cinnamon and cloves.
- Add the wet ingredients to the dry ingredients and mix well.
- Add the shredded carrots, walnuts and drained pineapple to mixture.
- Blend well.
- Pour batter into a microwave safe bundt cake dish,
- Microwave, covered, at HIGH power for 3 minutes.
- Remove cover.
- Microwave for another 12 to 14 minutes at HIGH power,
- Let the cake rest for 2 minutes after 5 minutes of microwaving.
- Remove cake from the microwave oven.
- Let rest for 5 minutes.
- Remove from pan.
- Let cool.
- Frost cake when cool.
- Sprinkle with coconut.
- Cream Cheese Frosting
- In a bowl, thoroughly blend together the cream cheese, powdered sugar and vanilla.
- May be doubled if desired.
corn oil, sugar, eggs, flour, baking soda, salt, cinnamon, carrots, walnuts, pineapple, coconut, cream cheese, powdered sugar, vanilla
Taken from recipeland.com/recipe/v/best-microwave-carrot-cake-52839 (may not work)