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Casserole Carrot Cake cont.
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1 can (16 ounces) cream cheese frosting
In a mixing bowl, combine the first eight ingredients. Add oil; mix
well. Add eggs, one at a time, beating well after each. Stir in
carrots, pineapple and pecans. Transfer to a greased 8-in. round
microwave-safe casserole dish. Microwave, uncovered, at 70% power
for 9-11 minutes, rotating a half turn once or until a moist area
about 1-1/2 in. in diameter remains in the center (when touched, cake
will cling to your finger while area underneath will be almost dry).
Cool completely on a wire rack. Invert onto a serving plate. Frost
cake. Store in the refrigerator.
Yield: 6-8 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |