Microwave Carrot Cake Recipe

3-4 carrots-cut into chunks

? cup walnut pieces

? cup chopped dates, rolled in sugar

? cup brown sugar

2 large eggs

? cup sunflower oil

1 tsp vanilla extract

2 tbsp cold milk

1 ? cups all purpose flour

1 tsp baking powder

? tsp baking soda

1 tsp mixed (apple- pie) spice

Preparation:

1. Brush a 20cm/8in diameter microwave ring mould with oil and line the base with non-stick paper. Put the carrots and walnut pieces into a blender or food processor and run the machine until both are coarsely chopped.

2. Transfer to a bowl and work in the dates, sugar, eggs, oil, vanilla extract and milk. Sift together the dry ingredients then stir into the carrot mixture with a fork. Transfer to the prepared mould. Cover with plastic wrap and slit it twice to allow steam to escape. Cook on full 6 minutes, turning three times.

3. Allow to stand for 15 minutes, then turn out on to a wire rack. Remove the paper. Invert on to a plate when cooled completely.

Cream Cheese Frosting

? cup cream cheese

1 tsp vanilla extract

? cup icing sugar

1 tbsp freshly squeezed lemon juice

1. Beat the cheese until smooth. Add the rest of the ingredients and beat lightly until smooth. Spread thickly over the top of the cake.

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