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.
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
- Toss together the grated carrots and brown sugar.
- Put the oil, egg and white sugar in a mixing bowl.
- Beat together the oil, sugar and egg until the sugar is dissolved.
- Add the flour, baking powder, salt, cinnamon and nutmeg.
- Mix until smooth.
- Fold in the crushed pineapple and the carrot-sugar-raisins mixture.
- Add the nuts and stir to blend.
- Divide the mixture among three mugs with a one-cup capacity.
- Cook in the microwave, one at a time, for two minutes on HIGH.
- Sprinkle with confectioner’s sugar (purely optional) and serve warm.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Hello and welcome! I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes 
Microwave Chocolate Cupcakes
Yay! Thank you, thank you Connie. I am so excited to try this one. I like this recipe because it has a lot of fiber in it =).
wow, an interesting way to bake. this is something i will try tomorrow. mabuti na lang pala hindi ko pa na-auction ang aming microwave sa e-bay :-)
Connie – Love this idea. But what is 1/3 c of “plus”? Is that a sugar substitute?
Thanks for sharing…. something to do with the kids…since we don’t own an oven….Its a gift for us…..
More to come please……
In your ingredient list, after the AP flour,you wrote 1/3 cup plus,what does this mean?I will try this and use pili nuts which I have right now.
Originally, it was 1/3 c. plus 2 tbsps. But I ditched the 2 tbsps. Too sweet.
sure looks good with another cup of coffee!
connie….what if i crushed pineapple is not available what can we substitute for that…thanks
“what if”?
Anong temperature po ba yung HIGH? Walang ganun microwave namin. :( May temperature. Ano ba toh ang OA ng microwave na toh ang daming settings.
Ay hindi pala toh temperature. Faded na kasi ang text. VEGETABLES, HOTDOG, POPCORN. WTH anong mga settings toh.
Nakow, defrost, low, medium and high lang ang alam ko.
Hi! I made some this afternoon and my husband and baby girl loved it, thanks for sharing????
Quick question, if I divide the mixture to 4 cups, is the cooking time of 2 minutes going to change?
Oh, yes. We’ve used smaller cups and baking time was somewhere between a minute and a minute and a half.
Thanks! I love your site, I can’t wait to try out the other recipes. Keep them coming :-)
:) :)
Would there be any adjustments made to the ingredients if I used cake flour instead of all purpose flour?
I’ve never used cake flour for carrot cake so I really can’t make a guess.
I’m going to try this this afternoon 1 batch with your recipe and 1 batch with Coco Natura -Coconut\Buco – Diabetic Safe —
White Sugar Substitute!
j.d.
ve tried your carrot cake came out too good… thanks for the fabulous attempt… I ve posted this recipe of your’s after a try in my website….do visit us @ leisure….