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Carrot Cake with Cream Cheese Frosting

An oldie but a goodie – now you can make a carrot cake in your microwave.
  • By Breville
  • 9168 Views
  • 1 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/microwave-carrot-cake.jpg
Ready Time
50 mins
Preparation
20 mins
Cooking
30 mins
Serves   12
ready_time
50 mins
Ready Time
20 mins
Preparation
30 mins
Cooking
  12
Serves
server

Ingredients

  • 2 eggs
  • ½ cup light olive oil
  • ½ cup milk
  • 1 cups caster sugar
  • 1½ cups self–raising flour
  • 1 teaspoons cinnamon
  • ½ teaspoon bicarbonate soda
  • 1 cups (approx 3 medium) carrots, grated
  • ½ cup canned crushed pineapple in natural juice, drained well
  • ½ cup chopped walnuts, plus extra for garnish.

Cream cheese frosting

  • 30g butter, softened
  • 125g cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 11/2 cups icing sugar, sifted

Method

  1. Whisk together eggs, oil, milk and sugar in a large mixing bowl.
  2. Add the flour, cinnamon, bi-carb soda and fold through until mixture is just combined.
  3. Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan.
  4. Elevate cake pan by placing cake pan onto a microwave-safe rack or upturned cup and plate.
  5. Select 50% power and dial up 12 minutes cook time. Press START button.
  6. Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time.
  7. To make frosting: Using an electric mixer, beat butter, cream cheese and vanilla on a medium speed for about 1–2 minutes or until well combined.
  8. Reduce speed and add sugar; once added increase speed again until mixed well.
  9. Spread on cooled cake and garnish with extra chopped walnuts.

Comments

Comments

  • Mary Friday, 04 August 2017

    I made this a while ago and the grand children and I loved it. Nice and moist and the icing was good.

Leave your comment

Guest Monday, 16 September 2019
 
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