Microwave Carrot Cake

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

4 eggs

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






Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s