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Microwave carrot cake recipe

I'm the writer behind the food blog, The Blond Cook.  I cook and blog from a tiny kitchen on the coast of North Carolina.  My cooking style is influenced by my small town roots and love of comfort food.  In my spare time I enjoy outdoor ...

Microwave carrot cake

You'll be pleasantly surprised at how moist this homemade microwaved carrot cake is!

Microwave carrot cake

Panasonic Microwaves make "baking" easy and quick with this no-fail recipe for homemade carrot cake. Moist and delicious, it cooks in only 15 minutes! Use a silicone Bundt pan for the batter.


For the cake:

  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 tablespoon orange zest
  • 1/2 cup sour cream

For the frosting:

  • 4 ounces (1/2 package) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 3/4 cup powdered sugar


For the cake:

  1. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Add eggs, oil and sour cream. Using an electric mixer, blend until combined.
  2. Gently fold in carrots, pecans, raisins and orange zest.
  3. Pour into silicone Bundt pan sprayed with cooking spray.
  4. Microwave for 15 minutes at 80 percent power, or until toothpick inserted is removed clean.
  5. Allow cake to cool and invert onto serving plate.

For the frosting:

  1. Using an electric mixer, beat cream cheese on medium-high speed until fluffy.
  2. Slowly add sugar and whipping cream, beating until blended well.
  3. Drizzle frosting over cake.


This recipe was prepared using a 700-watt microwave. Microwave times may vary.

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