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Best Ever Microwave Carrot Cake


From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.













Trans-fat Free, Good source of fiber


1 cup corn oil
1 ¾ cups sugar
3 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 teaspoons cinnamon
1 teaspoon cloves, ground
2 cups carrots
1 cup walnuts
8 ounces pineapple, canned, crushed
well drained
¾ cup coconut, shredded (desiccated)
Cream cheese frosting
8 ounces cream cheese
two packages
½ cup powdered sugar
1 teaspoon vanilla extract


Beat 1 cup corn oil, sugar and eggs.

Combine 1½ cups flour, baking soda, salt cinnamon and cloves.

Add the wet ingredients to the dry ingredients and mix well.

Add the shredded carrots, walnuts and drained pineapple to mixture. Blend well.

Pour batter into a microwave safe bundt cake dish,

Microwave, covered, at HIGH power for 3 minutes.

Remove cover.

Microwave for another 12 to 14 minutes at HIGH power,

Let the cake rest for 2 minutes after 5 minutes of microwaving.

Remove cake from the microwave oven. Let rest for 5 minutes.

Remove from pan. Let cool.

Frost cake when cool. Sprinkle with coconut.

Cream Cheese Frosting

In a bowl, thoroughly blend together the cream cheese, powdered sugar and vanilla. May be doubled if desired.


* not incl. in nutrient facts

Add review




United States

I'm looking forward to trying this recipe. I noticed, however, there is no instruction for pan preparation.

over 2 years ago


It says at the top that it takes 30 mins to cook, however looking at the individual instructions it seems to add up to 17 mins, please can you confirm how long this should be cooked for and if there is a mistake in the details?

over 1 year ago

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 61957% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 334mg 14%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 10%
Sugars g
Protein 18g
Vitamin A 82% Vitamin C 6%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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