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Casserole Carrot Cake Recipe
Casserole Carrot Cake Recipe photo by Taste of Home

Casserole Carrot Cake Recipe

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I learned to make this yummy cake in a microwave cooking class more than 15 years ago. I keep cans of cream cheese frosting in the cupboard and usually have the rest of the ingredients on hand. It's nice to invite company for dinner at the last minute and have a great homemade dessert in no time. -Judie Arnold, East Peoria, Illinois
TOTAL TIME: Prep: 15 min. Cook: 15 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 15 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 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 canola 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

Nutritional Facts

1 serving (1 piece) equals 645 calories, 33 g fat (5 g saturated fat), 53 mg cholesterol, 492 mg sodium, 86 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the first eight ingredients. Gradually beat in oil. Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish.
  2. Microwave, uncovered, at 70% power for 9-11 minutes, 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).
  3. Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Casserole Carrot Cake in Quick Cooking September/October 1999, p27

Nutritional Facts

1 serving (1 piece) equals 645 calories, 33 g fat (5 g saturated fat), 53 mg cholesterol, 492 mg sodium, 86 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Casserole Carrot Cake

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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MY REVIEW
Reviewed Dec. 9, 2009

"Sounds good and I was wondering the same thing. How about just taking your favorite basic cake recipe for a tube or bundt pan, use the amts. of flour, sugar, eggs, baking powder & soda and then add the other ingredients called for. Just doubling the recipe for those pans might work also. Just a thought. Avery"

MY REVIEW
Reviewed May. 2, 2008

"The cake sounds excellent. Is the cake gooey in the center? Also do you think you could make this in the oven.

Joansu Texas"

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