Carrot Cake- 2 eggs
- 1/2 cup light olive oil
- 1/2 cup milk
- 1 1/3 cups caster sugar
- 1 1/2 cups self-raising flour
- 1 teaspoon cinnamon
- 1/2 teaspoon bicarbonate soda
- 1 1/3 cups (approx. 3 medium) carrots
- 1/2 cup canned crushed pineapple in natural juice, drained well
- 2/3 cup chopped walnuts
Cream Cheese Frosting- 30g butter, softened
- 125g cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups icing sugar, sifted
| Carrot Cake- Whisk together eggs, oil, milk and sugar in a large mixing bowl
- Add the flour, cinnamon, bi-card soda and fold through until mixture is just combined
- Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan
- Place cake pan onto the turntable in the microwave
- Press POWER/TIME button three times for 50% and select 17 minutes cook time. Press START/+30 SEC button
- Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time
Cream Cheese Frosting- Using an electric mixer beat butter, cheese and vanilla on a medium speed for about 1-2 minutes or until well combined
- Reduce speed and add sugar; once added increase speed again until mixed well
- Spread on cooled cake
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