Ingredients
1 cup all-purpose flour1 cup sugar1-1/4 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground cloves1/4 teaspoon ground ginger1/2 cup canola oil2 eggs1-1/2 cups grated or finely chopped carrots (about 4 medium)1 can (8 ounces) crushed pineapple, well drained3/4 cup chopped pecans1 can (16 ounces) cream cheese frosting
Preparation
In a large bowl, combine the first eight ingredients. Gradually beat in oil. Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish.
Microwave, uncovered, at 70% power for 9-11 minutes, 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.
