Name: Microwaved carrot cake
Yield: 10 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large; 125.00 ml oil; 125.00 ml brown sugar; 250.00 ml flour cake; 250.00 ml carrots grated; 250.00 ml banana mashed; 10.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 10.00 ml cinnamon ground; 250.00 g cream cheese; 100.00 ml castor sugar; 80.00 ml icing sugar; 0.00 walnuts chopped

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Ingredients (13)

Cake

2.00	eggs — extra-large
125.00 ml	oil
125.00 ml	brown sugar
250.00 ml	flour — cake
250.00 ml	carrots — grated
250.00 ml	banana — mashed
10.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
10.00 ml	cinnamon — ground

ICING

250.00 g	cream cheese
100.00 ml	castor sugar
80.00 ml	icing sugar
0.00	walnuts — chopped

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Method:

Grease a 30 cm microwave ring tin.
Cut out a round of baking paper the same diameter as the tin and cut a hole in the centre to fit over the funnel.
Line the base of the tin with the baking paper and grease again.
Beat the eggs, oil and sugar together and stir in the remaining ingredients.
Turn into the prepared tin and microwave for 10 minutes on 100 per cent power.
Leave to cool in the tin for two minutes before turning out.
Blend all the ingredients for the icing, except the walnuts, and spread over the top.
Sprinkle with the walnuts.