Ingredients
TIC
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.
TIC
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 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)
- Beat together eggs, sugar and oil in a large bowl.
- Sift flour, soda, salt and cinnamon powder, add to sugar mixture and beat well.
- Add remaining ingredients and stir well.
- Pour into greased and floured 8” round cake pan.
- Bake in a preheated 325 deg oven for 40-50 min.
- Allow to cool and serve with ice cream.
TIC
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.
TIC
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.
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!
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