Microwave
Recipes : : Carrot Cake
A healthy "all occasion" cake for today's diet conscious person.
| YIELD: |
12 GOOD SLICES |
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| UTENSILS: |
FLUTED TUBE PAN |
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| INGREDIENTS: |
| 1 cup |
sugar |
250 ml |
| 1 cup |
vegetable oil |
250 ml |
| 3 |
eggs |
3 |
| 2 cups |
carrots, sliced |
500 ml |
| 1-⅓ cups |
all purpose flour |
325 ml |
| 1½ tsp |
cinnamon |
7 ml |
| 1½ tsp |
baking powder |
7 ml |
| 1½ tsp |
baking soda |
7 ml |
| ½ tsp |
salt |
2 ml |
| 1 cup |
chopped nuts |
250 ml |
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| METHOD: |
- In food processor or blender combine sugar, oil,
eggs and carrots.
- Stir dry ingredients together in Simmer Pot or a
large bowl.
- Pour liquid ingredients into dry, folding in until
all dry ingredients are moistened. Fold in nuts.
- Pour into ungreased Fluted Tube pan cover with
inverted Tray.
- Place on Multi Rax in microwave, microbake 100%
power 7-9 minutes. Remove tray after cake has stopped
rising and continue baking until cake is just slightly
moist on top.****
- Let stand 8 minutes uncovered, then flex pan, rap
and release.
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| TO SERVE: |
Frost or glaze with
Cream Cheese Glaze if desired. |
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| MICRO MEMO: |
If you do not have
a food processor or blender then finely grate the carrots
and mix as above. This is a very dense cake, thus placing on
Multi Rax both for baking and during standing time will
eliminate heat loss from bottom of cake into heat conducting
glass tray resulting in a soggy bottom.
****Cake should not have pulled away from the sides of
the pan when it is removed from the oven. This will happen
during standing time as the cake finishes cooking. |
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| SOURCE: |
"The Microwave
Chef"
A Comprehensive homemaker's "HOW-TO & RECIPE GUIDE" to
delicious microwave cooking by Lois McIntosh, p. E-4 |
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