• 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.