Casserole Carrot Cake

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 in a mixing bowl, combine the first eight (8) ingredients.
• 2 add oil; mix well.
• 3 add eggs, one at a time, beating well after each addition.
• 4 stir in carrots, pineapple, and pecans.
• 5 transfer to an 8-inch round microwave-safe casserole dish (2-quart round pyrex casserole dish).
• 6 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).
• 7 cool completely on a wire rack.
• 8 invert onto a serving plate.
• 9 frost cake.
• 10 store in the refrigerator.