Carrot Spice Cake
|Flour||1 1⁄4 Cup (20 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Shredded carrot||1 Cup (16 tbs)|
|Oil||2⁄3 Cup (10.67 tbs)|
|Crushed pineapple with juice||1⁄2 Cup (8 tbs), crushed|
|Vanilla extract||1 Teaspoon|
In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrot.
Stir in remaining ingredients and beat 2 minutes at medium speed.
Pour batter into a greased 8 or 9-inch round baking dish with small glass inverted in center.
TO HEAT BY TIME Set Power Select at MEDIUM for 10 to 11 1/2 minutes.
TO HEAT BY INSTA-MATIC Cover completely with 2 pieces of plastic wrap; heat on COOK 3.
After heating release plastic.
Let STAND, covered, 10 minutes.
Store, covered, until ready to serve.