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Casserole Carrot Cake Recipe

  • 6servings
  • 30minutes
  • 645calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup sugar

  3. 1-1/4 teaspoons ground cinnamon

  4. 1 teaspoon baking powder

  5. 1 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon ground cloves

  8. 1/4 teaspoon ground ginger

  9. 1/2 cup canola oil

  10. 2 eggs

  11. 1-1/2 cups grated or finely chopped carrots (about 4 medium)

  12. 1 can (8 ounces) crushed pineapple, well drained

  13. 3/4 cup chopped pecans

  14. 1 can (16 ounces) cream cheese frosting

Instructions Jump to Ingredients ↑

  1. Casserole Carrot Cake Recipe photo by Taste of Home In a large bowl, combine the first eight ingredients. Gradually beat in oil. Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish.

  2. Microwave, uncovered, at 70% power for 9-11 minutes, or until a moist area about 1-1/2 in. in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry).

  3. Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator. Yield: 6-8 servings.

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