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Microwave Carrot Cake




Source of Recipe


Internet


List of Ingredients




CAKE
1 Package Pillsbury-Plus Yellow Cake Mix
3 Eggs
1/3 Cup Cooking Oil
1/2 Cup Water
2 Teaspoons Ground Cinnamon
1/3 Cup firmly-packed Brown Sugar
2 Cups shredded Carrots
1/2 Cup Raisins
1/2 Cup chopped Nuts (Pecans)
1 Tablespoon Granulated Sugar AND
1 Teaspoon Ground Cinnamon (to coat baking pan)

GLAZE
1 Cup Confectioner's Sugar
1-1/2 Ounces Philadelphia Cream Cheese, softened
2 Teaspoons Milk
1 Teaspoon Vanilla



Recipe



Preliminary Preparation
Lightly grease a 12-cup Bundt pan.

Combine the first six ingredients and blend with a wire whisk. Fold in carrots, raisins, and nuts.

Mix ingredients for the glaze in a small bowl.

Finely grate a small amount of carrot for garnish.

Microwave Instructions
Sprinkle Bundt pan with the cinnamon-sugar mixture. Pour batter into the Bundt pan.

Microwave 5 minutes at 50% power. Turn pan. Microwave 5 more minutes on 50% power. Turn pan. (NOTE: 'Carousel' ovens did not exist then).

Microwave 5 more minutes at 100% power. Test with a toothpick in several places (may need additional cooking at 100% power).

Place on wooden board to cool for 10 minutes. Invert cake onto plate and frost with glaze. Garnish with shredded carrots.