Microwave Carrot, Pineapple and Nut Cake Recipe

Microwave Carrot, Pineapple and Nut Cake Recipe

Ingredients: Makes one 20 cm / 8 in cake

225 g/8 oz/1 cup caster (superfine) sugar
2 eggs
120 ml/4 fl oz oil
1.5 ml salt
5 ml/1 tsp bicarbonate of soda (baking soda)
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp ground cinnamon
175 g/6 oz carrots, grated
75 g/3 oz walnuts, chopped

225 g/8 oz crushed pineapple with its juice
For the icing (frosting):
15 g/1 tbsp butter or margarine

50 g/2 oz cream cheese

10 ml/2 tsp lemon juice
Icing (confectioners') sugar, sifted

Method:

Line a large ring mould (tube pan) with baking parchment. Cream together the sugar, eggs and oil. Gently stir in the dry ingredients until well combined. Stir in the remaining cake ingredients. Pour the mixture into the prepared mould, stand it on a rack or upturned plate and microwave on High for 13 minutes or until just set. Leave to stand for 5 minutes, then turn out on to a rack to cool.


Meanwhile, make the icing. Put the butter or margarine, cream cheese and lemon juice in a bowl and microwave on High for 30-40 seconds. Gradually beat in enough icing sugar to make a thick consistency and beat until fluffy. When the cake is cold, spread over the icing.

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