"This is a microwave recipe I've had a long time. But with the heat of summer coming on I'm thinking of doing more baking in the microwave."
1 1/4 teaspoons
1 1/2 cups
crushed pineapple, well drained
cream cheese frosting
In a mixing bowl, combine the first eight (8) ingredients.
Add oil; mix well.
Add eggs, one at a time, beating well after each addition.
Stir in carrots, pineapple, and pecans.
Transfer to an 8-inch round microwave-safe casserole dish (2-quart round Pyrex casserole dish).
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).