So, today I brought this in for morning tea and people actually liked it and it was completely easy to make, so... recipe.
Microwave Carrot Cake
Okay, so if you cook this one in a smooth non-stick microwave ring pan, then you shouldn't really need to line the pan or anything. I did smooth a little oil over the surface out of habit though.
You will need:
2 cups of finely grated carrot
2 eggs
1 cup of sugar
3/4 cup oil
1 tsp vanilla
1 and 1/4 cups flour
2-3 tsp cinnamon
2-3 tsp mixed spice
1 tsp baking soda
1/2 tsp salt
1) Grate and carrots finely and put aside. (I just chopped them roughly and then whizzed them up in the food processor, because I'm lazy.)
2) Mix the eggs, sugar, oil and vanilla in a food processor until smooth.
3) Add the carrot and remaining ingredients into the mix master and process everything thoroughly, but don't over mix it.
4) Turn the mixure into a 10 cup capacity ring pan. (If the pan is one that tends to stick you can apparently line it with cling wrap first, but I didn't do that.)
5) Microwave at full power for 8 minutes or until the top looks just dry and the center springs back. (It'll still look fairly moist and sticky, but as long as it springs back it should be okay.
6) Turn out and cool.
7) Ice with lemon butter icing (and garnish with walnuts if you have them...alas I didn't).
Lemon Butter Icing
You will need:
1 Tbsp butter (or margarine)
1 and 1/2 Tbsp lemon juice
1 and 1/2 cups sifted icing sugar (Or don't sift it if you're me. lol)
1/2 tsp finely grated lemon rind
1) Put the butter, lemon rind and juice in a medium-sized bowl and microwave at full power for 20 seconds or until the butter is soft. (I used margarine and that worked fine too)
2) add the icing sugar and mix until smooth and creamy
3) Spread on your cake while it's still warm (seriously, because otherwise it goes hard quickly and looks a little odd...trust me.)
And voila! You're done. One microwave carrot cake. Nom nom nom! :)
Microwave Carrot Cake
Okay, so if you cook this one in a smooth non-stick microwave ring pan, then you shouldn't really need to line the pan or anything. I did smooth a little oil over the surface out of habit though.
You will need:
2 cups of finely grated carrot
2 eggs
1 cup of sugar
3/4 cup oil
1 tsp vanilla
1 and 1/4 cups flour
2-3 tsp cinnamon
2-3 tsp mixed spice
1 tsp baking soda
1/2 tsp salt
1) Grate and carrots finely and put aside. (I just chopped them roughly and then whizzed them up in the food processor, because I'm lazy.)
2) Mix the eggs, sugar, oil and vanilla in a food processor until smooth.
3) Add the carrot and remaining ingredients into the mix master and process everything thoroughly, but don't over mix it.
4) Turn the mixure into a 10 cup capacity ring pan. (If the pan is one that tends to stick you can apparently line it with cling wrap first, but I didn't do that.)
5) Microwave at full power for 8 minutes or until the top looks just dry and the center springs back. (It'll still look fairly moist and sticky, but as long as it springs back it should be okay.
6) Turn out and cool.
7) Ice with lemon butter icing (and garnish with walnuts if you have them...alas I didn't).
Lemon Butter Icing
You will need:
1 Tbsp butter (or margarine)
1 and 1/2 Tbsp lemon juice
1 and 1/2 cups sifted icing sugar (Or don't sift it if you're me. lol)
1/2 tsp finely grated lemon rind
1) Put the butter, lemon rind and juice in a medium-sized bowl and microwave at full power for 20 seconds or until the butter is soft. (I used margarine and that worked fine too)
2) add the icing sugar and mix until smooth and creamy
3) Spread on your cake while it's still warm (seriously, because otherwise it goes hard quickly and looks a little odd...trust me.)
And voila! You're done. One microwave carrot cake. Nom nom nom! :)
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