Microwave Carrot 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

Frosting:

125 gms cream cheese

45 mls softened butter

250 mls icing sugar

2 mls cinnamon

Preparation

In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well.

In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in nuts.

Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter microwaveable bundt pan.

Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes. (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. Loosen sides and centre. Invert on serving plate and cool.

Frost or ice with Cinnamon Cream Cheese frosting (icing): In small bowl, cream butter and cheese. Blend in sugar and cinnamon until light and fluffy. Spread over carrot cake.