Microwave Recipe: Carrot And Pecan Cake

This recipe makes use entirely of a microwave oven for cooking for convenience and saving electricity.
The recipe uses fructose as a sugar substitute.This is easily available from many supermarkets and is sometimes labelled as ‘fruit sugar‘.


175g/6oz/1 ¼ cup grated carrot
90ml/32fl oz/1 ½ cups sunflower oil
30ml/2 tbsp milk
2 beaten eggs
75g/3oz/6 tbsp fructose
75g/3oz/two thirds of a cup plain flour
5ml/1 tsp baking powder
5ml/ 1 tsp bicarbonate of soda
10ml/ 2 tsp ground cinnamon
75g/3oz/½ cup raisins
25g/1oz/¼ cup shelled pecans, chopped
Icing sugar to dust


Grease an 18cm/7in microwave-proof round cake dish and line with greaseproof paper

In a large bowl mix the carrots with the oil, milk, eggs and fructose, beating well.

Sift the flour with the baking powder, bicarbonate of soda and cinnamon. Fold the dry mixture into the egg mixture, then stire in the raisins and pecans. Spoon this micture into the pre prepared cake dish and level the surface as much as possible.

Place the cake dish on an inverted saucer or suitable microwave cooking stand within the microwave.

Microwave at a medium power for 9 minutes, giving the dish a quarter turn every 3 minutes if your microwave does not have a self rotating function.

Microwave on High for a further 2-3 minutes, turning the dish a quarter turn after 1 ½ mins if required.

As a guide the cake is cooked when it shrinks from the sides of the dish.

Leave to stand for 10 mins before turning out onto a wire rack to cool.

Sprinkle with sifted icing sugar to serve.

You can download a PDF of this recipe here

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