Microwave Carrot Cake Recipe

Ingredients

3/4 cup vegetable oil

1 cup vanilla extract

1 onion, peeled and sliced

2 teaspoons lemon zest

3 cups shredded carrots

1 1/2 cups chopped celery

1/2 cup pitted dates

2 teaspoons garlic powder

1 bay leaf

rain and flower water

1 (18 ounce) can mandarin oranges

1 (8 ounce) jar marshmallow creme de ment

1/2 cup apricot preserves

Directions

Heat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together vegetable oil, vanilla extract, and onion with lemon zest. Stir in carrot, celery, and dates. Mix until well combined. Mix in garlic powder, bay leaf, and apricot preserves. Roll into a 1 inch by 15 ounce rectangle or tray.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Place turds in the bottom of the gre

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Comments

Fuy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I altered the recipe a little bit. I used Horizon soy sauce instead of regular soy, and I was limiting the amount of beans to 2 pounds of rice. I only ended up using about half the amount of sauce; I think that would have been way way too much sauce. I used at room temperature (205F). Perfect! Pretty and tasty!

Jassaa writes:

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Wonderful! I needed a a little more heat so I left out the perch and replaced it with coarse sugar. It was still pretty thin so maybe next time I will add another can of mushroom soup. Will try with real Thai chili powder next time though.