Frosted Carrot Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Salad oil||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||2 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Shredded carrots||2 Cup (32 tbs), lightly packed|
|Cream cheese frosting||1⁄2 Cup (8 tbs)|
In a medium size bowl, stir together sugar and oil; beat in eggs, one at a time, then stir in vanilla.
Stir in flour, cinnamon, nutmeg, baking powder, baking soda, salt, and carrots.
Pour batter into a lightly greased 10 inch non metallic bundt dish.
Microwave, uncovered, on MEDIUM (50%) for 12 minutes, rotating dish 1/4 turn every 4 minutes.
Microwave on HIGH (100%) for 2 to 4 minutes.
Cake should spring back when lightly pressed; moist spots, when touched, should come off on your finger and cake underneath should be dry.
Cake should also pull away from side of dish.
Let stand for 15 minutes on a wire rack, then invert onto a serving platter.
Cover loosely with wax paper.
Let cool completely.
Prepare cream cheese frosting and spread over top of cooled cake.
Refrigerate until needed.
Makes about 12 servings.
Cream cheese frosting.
In a medium size bowl, place 2 small packages (3 oz. each) cream cheese (softened), 6 tablespoons butter or margarine (softened), 1 tablespoon grated orange peel, and 1 teaspoon vanilla; blend well.
Stir in 2 cups sifted powdered sugar until well blended. (Or put all ingredients into a food processor and whirl until well blended.)