Casserole Carrot Cake

Ingredients:

• 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

Directions:

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.