Casserole Carrot Cake

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  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup canola oil
  • 2 eggs
  • 1 1/2 cups grated or finely chopped carrots (about 4 medium)
  • 1 can (8 ounces) crushed pineapple, well drained
  • 3/4 cup chopped pecans
  • 1 can (16 ounces) cream cheese frosting


  1. In a large bowl, combine the first eight ingredients.
  2. Gradually beat in oil.
  3. Add eggs, one at a time, beating well after each.
  4. Stir in the carrots, pineapple and pecans.
  5. Transfer to a greased 8-inch round microwave-safe casserole dish.
  6. Microwave, uncovered, at 70 percent power for 9-11 minutes, or until a moist area about 1 1/2 inches in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry).
  7. Cool completely on a wire rack.
  8. Invert onto a serving plate.
  9. Frost cake.
  10. Store in the refrigerator.
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