More out of necessity than anything else, time poor and in need of cake, I gave this carrot cake recipe a shot and was not disappointed. At first, I was a little unsure whether the cake would actually cook in the microwave, or even taste nice, but I love cake so gave it a shot. It took a failed attempt to get there. On my first attempt, I threw the cake straight in the microwave for a full 2 minutes, leading to dry and crumbly cake in my microwave). But only about 1 and a half minutes later I was devouring this delicious morsel!
The cake 1 egg
2 tablespoons vegetable oil
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
The juice of 1 orange
1/4 cup crushed pineapple
1 grated carrot
6 tablespoons of self-raising flour
Pinch of ground cinnamon
Pinch of salt
In a bowl, use a fork to whisk together the egg, oil, and brown sugar.
Add the orange juice and pineapple.
Add the grated carrot, cinnamon and salt, then stir to combine.
Add the flour and stir through until smooth.
Divide the mixture between 2 microwave safe mugs.
Microwave each mug separately for 1-2 minutes. Each microwave may vary, so try 1 minute and then cook for additional 15 second bursts to find the perfect timing. Allow each to cool for a minute before adding icing and eating them.
In a clean bowl, mix the butter, icing sugar and vanilla essence to form a smooth frosting.
Top each cake with a dollop of this, and serve immediately while still warm.