How To Make 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 vegetable oil
2 eggs
1 1/2 cups grated or finely chopped carrots
1 (8 ounce) can crushed pineapple, well drained
3/4 cup chopped pecans
1 (16 ounce) container cream cheese frosting

Directions

In a mixing bowl, combine the first eight ingredients. Add oil; mix well. Add eggs, one at a time, beating well after each. Stir in carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish. Microwave, uncovered, at 70% power for 12-14 minutes, rotating a half turn once 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). Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator.