Source: Pat Danz, St. Louis, MO. 1980’s
Makes 8 servings.
Preparation time: 20 minutes
Tips: A fast dessert for a small group. Very moist.
Ingredients
Preparation
1 cup sugar
1 cup flour
1 1/4 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup vegetable oil
2 whole eggs
1 1/2 cups finely grated carrots
8 ounces can crushed pineapple, do not drain
1/2 cup chopped pecans (optional)
1. Mix all ingredients by hand until well incorporated.
2. Pour into greased 8x8x2 inches dish.
3. Cook in microwave oven full power for 7 to 9 minutes or until at touch cake springs back, and no longer looks moist.
4. Blend all frosting ingredients until smooth. Spread over cake when partially cooled.
5. Refrigerate.
NOTES : 1) Powdered sugar may be reduced to 1 cup for a less sweet and less amount of frosting.
FROSTING:
3 ounces cream cheese
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups powdered sugar (see note 1)
milk (optional)
Carrot Cake Microwave
