Carrot Cake with Cream Cheese Frosting
An oldie but a goodie – now you can make a carrot cake in your microwave.
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- 1 Comments
Ready Time
50 mins
50 mins
Preparation
20 mins
20 mins
Cooking
30 mins
30 mins
Serves
12
50 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
30 mins
Cooking
Cooking
12
Serves
Serves
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
- Whisk together eggs, oil, milk and sugar in a large mixing bowl.
- Add the flour, cinnamon, bi-carb soda and fold through until mixture is just combined.
- Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan.
- Elevate cake pan by placing cake pan onto a microwave-safe rack or upturned cup and plate.
- Select 50% power and dial up 12 minutes cook time. Press START button.
- 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.
- 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.
- Reduce speed and add sugar; once added increase speed again until mixed well.
- Spread on cooled cake and garnish with extra chopped walnuts.
Appliance
Comments
I made this a while ago and the grand children and I loved it. Nice and moist and the icing was good.