Sunday, June 20, 2010

Carrot Cake (Oven/Microwave/Crock pot)

  • 1 cup sugar
  • 2 eggs
  • ⅔  cup oil
  • 1⅓ cup all-purpose flour (maida)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon powder
  • 1¼ cup grated carrots
  • ½ cup chopped nuts (optional)
  • 1¼ cup crushed pineapple, drained
  • 1 tsp vanilla extract
  • ½ cup sour cream or yogurt (for crock pot baking only)
  • Vanilla ice cream (optional)
  1. Beat together eggs, sugar and oil in a large bowl.
  2. Sift flour, soda, salt and cinnamon powder, add to sugar mixture and beat well.
  3. Add remaining ingredients and stir well.
  4. Pour into greased and floured 8” round cake pan.
  5. Bake in a preheated 325 deg oven for 40-50 min.
  6. Allow to cool and serve with ice cream.
Serves 8

Microwave baking: Pour half the mixture into a greased and floured 8” - 9” round microwave safe dish, and microwave at high for 7-10 min. Allow to cool sightly and transfer to a plate.  Repeat. Cooking times may vary depending on the microwave. Place the cake dish up on another dish or on a microwave safe rack if you have difficulty getting the bottom of the cake done. Avoid filling the baking dish more than half full of batter.
Optional: Place a thin layer of honey or your favorite jam on one cake and place the other cake on top.

Crock pot baking: Add ½ cup sour cream to the mixture, stir well and pour into a greased and floured 2-4 quart crock pot.  Cover with 3-4 layers of paper towel,  place the lid and cook on high for 2 to 3 hours.  Cooking times may vary depending on the size of crock pot.

1 comment:

  1. This carrot cake recipe is very easy to make. I baked the cake in my microwave and I think I may have cooked it a bit too long so it came out slightly dry, but a dollop of vanilla ice cream on the top and dryness be gone! yummy and fast recipe!