Quick Carrot Cake

By MadtownMikey

It's hard to believe this spicy fluted cake starts with a cake mix and "bakes" in the microwave.

Calories: 360; Total Fat: 19 g; Cholesterol: 65 mg; Carbs: 45 g; Protein: 5 g; Sodium: 340 mg; Fiber: 2 g

Ingredients

• 2 cups grated carrots (about 3 medium)
• 3 eggs
• 1 can (8oz) crushed pineapple in juice, undrained
• 1 tbsp pantry korintje cinnamon (ground cinnamon)
• 1 package (18.25oz) yellow cake mix
• 1/3 cup vegetable oil
• 1/2 ½ cup coarsely chopped walnuts, divided
• 4 oz cream cheese, softened
• 1/2 ½ cup powdered sugar
• 6-7 tsp milk

Details

Servings 12
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. Brush Stoneware fluted pan with vegetable oil. Grate carrots; set aside.
2. In large bowl, combine eggs, pineapple with juice and cinnamon. Add cake mix and 1/3 cup oil; mix until thoroughly blended, about 1 minute. Fold in carrots and all but 2 tbsp of the walnuts. Pour batter into pan, spreading evenly.
3. Microwave on HIGH 10-13 mins or until toothpick comes out clean from center. (cake will be slightly moist on top, near center) let stand in microwave oven 10 mins. Loosen cake from sides and center tube of pan, if necessary. Invert onto nonstick cooling rack; remove pan. Cool completely.
4. In small bowl, combine cream cheese, powdered sugar and enough milk to make a thick glaze. Spoon glaze over top of the cake. Sprinkle with remaining walnuts. Let cake stand until glaze is set before slicing.

(to bake in conventional oven, preheat to 325F. Bake 55-60 mins)