Microwave Carrot Cake

• Ready In: 35 mins
• Yields: 1 cake

Ingredients

• 325  ml white sugar
• 250  ml  oil
• 5  ml vanilla
• 3  eggs
• 300  ml all-purpose flour
• 75  ml whole wheat flour
• 2  ml salt
• 7  ml baking soda
• 15  ml cinnamon
• 175  ml  coarsely chopped  nuts
• 625  ml  grated carrots

• Cinnamon Cream Cheese Frosting

• 125  g cream cheese
• 45  ml  softened butter
• 250  ml  powdered  fruit sugar or 250  ml icing sugar
• 2  ml cinnamon

Directions

1. In a large bowl, blend sugar, oil and vanilla.
2. Add eggs and beat well.
3. In small bowl mix flours, salt, soda, cinnamon and cloves.
4. Stir in nuts.
5. Stir dry ingredients into wet.
6. Fold in carrots.
7. Turn into 3 liter microwaveable bundt pan.
8. Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes.
9. (Note exact cooking time will depend on power of oven. I find more like 11 minutes is required. Top may appear slightly raw but will continue to cook as heat works its way out from the inside of the cake.) Let stand 10 minutes on heat proof surface.
10. Loosen sides and centre.
11. Invert on serving plate and cool.
12. Frost or ice with Cinnamon Cream Cheese frosting (icing).
13. Frosting: In small bowl, cream butter and cheese.
14. Blend in sugar and cinnamon until light and fluffy.
15. Spread over carrot cake.