Casserole Carrot Cake
- Ready In:
- 27mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 cup flour
- 1 cup sugar
- 1 1⁄4 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon ginger
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 1⁄2 cups carrots, grated
- 8 ounces crushed pineapple, well drained
- 3⁄4 cup pecans, chopped
- 16 ounces cream cheese frosting
directions
- In a mixing bowl, combine the first eight (8) ingredients.
- Add oil; mix well.
- Add eggs, one at a time, beating well after each addition.
- Stir in carrots, pineapple, and pecans.
- Transfer to an 8-inch round microwave-safe casserole dish (2-quart round Pyrex casserole dish).
- Microwave, uncovered at 70% power for 12 to 14 minutes, rotating a half turn once or until moist area is about 1 1/2-inch in diameter and remains in the center(when touched, cake will cling to your finger while area underneath will be almost dry).
- Cool completely on a wire rack.
- Invert onto a serving plate.
- Frost cake.
- Store in the refrigerator.
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RECIPE SUBMITTED BY
<P>I live outside of Buffalo. My name is Barb.<BR>I'm a grandmotherof three. I'm on zaar every day checking out new recipes. And there are some great ones. The picture is my granddaughter Illeana.<BR>By img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <BR><IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <BR>my name is Barb. <IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg></P>