Casserole Carrot Cake

Name: Casserole Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 227 grams can crushed pineapple, well drained; 118 milliliters canola oil; 237 milliliters grated or finely chopped carrots (about 4 medium); 454 grams can cream cheese frosting; 2 eggs; 237 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 177 milliliters chopped pecans; 1 teaspoons salt; 237 milliliters sugar

One serving contains 618 calories, 4g of protein, and 32g of fat. If 93 cents per serving falls in your budget, Casserole Carrot Cake might be a spectacular dairy free and vegetarian recipe to try. This recipe serves 8. Head to the store and pick up ground cinnamon, cream cheese frosting, pecans, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a large bowl, combine the first eight ingredients. Gradually beat in oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans.

Ingredients you will need

Pineapple

Carrot

Pecans

Egg

Transfer to a greased 8-in. round microwave-safe casserole dish.

Equipment you will use

Casserole Dish

Microwave

Microwave, uncovered, at 70% power for 9-11 minutes, or until a moist area about 1-1/2 in. in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry).

Equipment you will use

Microwave

Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator.

Equipment you will use

Wire Rack