Microwave Carrot Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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
Frosting:
125 gms cream cheese
45 mls softened butter
250 mls icing sugar 
2 mls cinnamon

Preparation

1 In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well. 2 In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in nuts. 3 Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter microwaveable bundt pan. 4 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.) 5 Let stand 10 minutes on heat proof surface. Loosen sides and centre. Invert on serving plate and cool. 6 Frost or ice with Cinnamon Cream Cheese frosting (icing): In small bowl, cream butter and cheese. Blend in sugar and cinnamon until light and fluffy. Spread over carrot cake.