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Moist Carrot Cake

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 8 People


150g self raising flour
150g dark soft brown sugar
2 teaspns cinnamon
4 carrots, grated - approx 400g in unpeeled weight
85g raisins
40g walnuts, roughly chopped
125ml vegetable oil ( don't weigh it - measure it in a jug - or it will be too much)
2 eggs, beaten


50g low fat soft cheese, softened
30g butter , softened
2 teaspns lemon juice
240g sieved icing sugar

a few walnuts

Method: Grease and if necessary line a 21 cm microwaveable ring cake mould.
Combine the flour, sugar and cinnamon together in a large mixing bowl. Stir in the carrots, raisins and walnuts.
In a separate jug, combine the vegetable oil and eggs together, then stir into the dry cake ingredients.

Cook for 10 minutes on a MEDIUM HIGH power setting, (70% or 600 watts), until the cake is cooked through. It will feel quite moist on the top, but a knife inserted into the centre will come out clean.
Cover cake with a dinner plate and leave to stand for 5 minutes, before turning out to cool.

For the topping:
Place the softened soft cheese and butter into a mixing bowl, gradually stir in the lemon juice then the icing sugar. Beat well until mixture is light and fluffy. Use to cover the top and sides of the cooled cake. Finish with a few of the reserved walnuts.

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