Who would’ve imaged that a carrot cake baked in a microwave will turn out moist and ubber delicious? I came across a recipe my mom in-law gave to me years ago. So I tweeked it a little and divided the dough into 2 silicone pans and baked them. It turns out to be the best carrot cake I’ve ever made!
2 cups plain flour
11/2 tsp baking powder
11/4 tsp bicarb of soda
2 tsp cinnamon
2 cups castor sugar
2 cups grated carrots
1 cup grated and drained pineapple
¾ cup raisins
¾ cup shredded coconut
½ cup chopped pecans
1 cup oil
½ tsp salt
Grease 2 standard sized silicone baking pans.
Sift the flour, baking powder, bicarb of soda, cinnamon and salt together. Add the coconut and mix lightly.
Beat the sugar, eggs and oil together, until well mixed.
Add the pineapple, carrots, raisins and nuts and mix through well.
Add the dry ingredients to the mixture and fold them in with a large metal spoon until evenly mixed.
Divide the batter equally into the 2 pans.
Microwave each pan for 3½- 4 minutes or until the top is no longer wet. This is based on a 1200W microwave. Depending on the wattage, the time may vary.
Leave to cool and turn out on a wire rack.
Prepare the icing : Cottage Cheese Icing