Thursday, May 14, 2009

Microwave Carrot cake

Have you tasted microwave cakes yet? You will see that cakes cooked in the microwave turn out to be very light and delicate with a tender crumb.
It also takes a fraction of the time one would normally allow for traditional baking oven. The recipes are so easy that children enjoy making no bake cakes as well as adults because it's literally as easy as mixing all the ingredients together in a bowl and putting them inside a microwavable dish.
All the tortes, gateax, chocolate cakes and family cakes that you can think of, do work with your microwave.
The answer to all microwaved cakes is to camouflage their pale tops with frostings or icing. I personally do not like frosting and do not encourage my grandchildren to have it, that's why i do not frost unless the cakes are for celebrating. I have included the Cream Cheese Frosting which goes very well with this Carrot Cake. If you have a sweet tooth or need to make this cake more appealling, do frost it.

2 cups finely shredded carrots
½ cup toasted walnut pieces
½ cup chopped dates
1/2 cup brown sugar (3/4 cups for friends who are at sea-level)
2 large eggs
¾ cup vegetable oil
1 tsp vanilla extract
2 tbsp cold milk
1 ¼ cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda (3/4 tsp for friends who are at sea-level)
1/4 tsp salt
1 tsp mixed (apple- pie) spice


Butter and flour a 9-inch round and 3-inch deep microwave-safe cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots, dates and roasted chopped walnuts into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds or pass through the sieve. Add this mixture to the carrots mixture and toss until they are well-coated with the flour.

In the bowl of the food processor combine the brown sugar, eggs, vanilla essence and milk. With the processor still running drizzle in the vegetable oil. (no food processor, no problem, mix by hand)
Pour this mixture into the carrot mixture and stir until just combined.

Pour into the prepared cake pan and bake microwave on high for 8 minutes, turning cake pan around three times. Allow to stand for 15 minutes, then turn out on to a wire rack. (microwave wattage - 900 watts)

Invert on to a plate when cooled completely. Remove the paper.

Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting

8 ozs cream cheese
2 tbsp butter
1 tsp vanilla extract
½ cup confectioner's sugar
1 tbsp freshly squeezed lemon juice

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended.
Add the vanilla, lemon juice and beat until combined. With the speed on low, add the powdered sugar and beat until smooth.

Place the frosting in the refrigerator for 5 to 10 minutes before using.


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