So, as I was saying… I’m experimenting on whether regular cake/cupcake recipes can be done in the microwave, period. Maybe just a matter of getting the setting and baking time right. And here’s the result of the first experiment.
I mixed a carrot cake batter using a recipe meant for a regular oven. I poured the batter into three mugs, microwaved each for two minutes and voila! Delicious microwave carrot cupcakes.
Of course there is no frosting. I like serving my microwave cupcakes warm. Spread frosting on warm cake and the frosting will just turn runny and drippy. So I just sprinkled confectioner’s sugar on top of my microwave carrot cupcakes.
Microwave carrot cupcakes
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings: 3
Ingredients
- 3/4 cup grated carrots (don’t squeeze out the juice)
- 1/4 cup dark brown sugar
- 1/4 cup crushed pineapple well drained
- 1 large egg
- 3/4 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup oil (I used palm oil)
- 1/2 cup chopped cashew nuts
- 1/2 cup golden raisins
Instructions
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Toss together the grated carrots and brown sugar.
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Put the oil, egg and white sugar in a mixing bowl.
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Beat together the oil, sugar and egg until the sugar is dissolved.
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Add the flour, baking powder, salt, cinnamon and nutmeg.
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Mix until smooth.
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Fold in the crushed pineapple and the carrot-sugar-raisins mixture.
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Add the nuts and stir to blend.
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Divide the mixture among three mugs with a one-cup capacity.
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Cook in the microwave, one at a time, for two minutes on HIGH.
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Sprinkle with confectioner’s sugar (purely optional) and serve warm.
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