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Casserole Carrot Cake

1 cup all-purpose flour
1 cup sugar
1-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup vegetable oil
2 eggs
1-1/2 cups grated or finely chopped carrots (about 4 medium)
1 can (8 ounces) crushed pineapple, well drained
3/4 cup chopped pecans
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

Printed from tasteofhome.com Sep 5, 2008

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Casserole Carrot Cake cont.

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.