Casserole Carrot Cake

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.

• Ready In: 27 mins
• Serves: 6-8

Ingredients

• 1  cup flour
• 1  cup sugar
• 1 1⁄4 teaspoons cinnamon
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon ginger
• 1⁄2 cup  vegetable oil
• 2  eggs
• 1 1⁄2 cups carrots, grated
• 8  ounces crushed pineapple, well drained
• 3⁄4 cup pecans, chopped
• 16  ounces  cream cheese frosting

Directions

1. In a mixing bowl, combine the first eight (8) ingredients.
2. Add oil; mix well.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in carrots, pineapple, and pecans.
5. Transfer to an 8-inch round microwave-safe casserole dish (2-quart round Pyrex casserole dish).
6. 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).
7. Cool completely on a wire rack.
8. Invert onto a serving plate.
9. Frost cake.
10. Store in the refrigerator.