Need dessert in a hurry? This deliciously decadent 7 Minute Microwave Carrot Cake recipe is a must make! This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The 7 Minute Microwave Carrot Cake recipe, opinions and text are all mine. (Coupon available here.)
There’s just something about carrot cake that says spring to me. While this cake may not be the prettiest carrot cake ever baked- I promise you, it will rank near the top in the yummiest. And the kicker? I “baked” this cake in 7 minutes flat in the microwave!
Sometimes you just need a dessert in a hurry. An impromptu playdate, last-minute addition to the menu or maybe, just a craving for dessert that won’t go away. (We get lots of those cravings around here, lol.)
I’ve been fixated on carrot cake for the last couple of weeks. I’d re-shared another bloggers gorgeous, from scratch, carrot cake picture on Facebook and have not been able to get that cake out of my mind. Especially since the last piece of carrot cake I had was just terrible! it was a gorgeously decadent looking, triple layered slice from a fancy coffee shop in Mexico. I don’t know if you’ve ever been to Mexico and had dessert, but they make their desserts a bit different over there. By different, I mean it seems like they use about 1/4 the amount of sugar we use. So while the dessert looked pretty, it didn’t quite taste how I was expecting it to taste!
We needed one more dessert for our family party last weekend, and carrot cake it had to be. I rarely cook from scratch, I’m mostly a semi-homemade kinda cook and I had the greatest 7 minute spice cake recipe that I knew could easily be transformed into a carrot cake.
This cake was definitely a success! Looks amazing doesn’t it? Wait till you see the ingredient list for this 7 Minute Microwave Carrot Cake…
That’s all there is to it: Pillsbury Moist Supreme Classic Yellow cake mix, a can of pumpkin, carrots, pecans, cinnamon, allspice, and a can of Pillsbury Cream Cheese Frosting. Mix it all together, pop it in the microwave and in about 8 minutes you have a super yummy carrot cake! The secret to what makes this cake so yummy is that you will let the cake cool a few minutes, poke holes in the top of the cake; then warm up the icing so it is pourable and pour over the top of the cake. The holes in the cake will fill up with the delicious cream cheese frosting and makes for the most decadently delicious carrot cake!
Want to discover more ways to get creative with Pillsbury Cake Mixes and Frostings? Visit the Pillsbury Pinterest page for tons of yummy ideas!
I had my little missy assisting me while making this cake (though there was not much for her to do other than dump the ingredients into the mixer.) She just loves to be in the kitchen and baking with me and I enjoy the time we get to spend together as well. The look on her face when I poured on the frosting was priceless!
This cake is so good guys! Our entire family was raving over it- you definitely need to add it to your must try list.
7 Minute Microwave Carrot Cake
Recipe tip: my microwave was 1000 watts and 7 minutes was just perfect. If your wattage is less, try increasing the time in increments of about 1 minute and test for doneness.)
- 1 box Pillsbury Moist Supreme cake mix (print coupon)
- 1 15 oz can of pure pumpkin (not pumpkin pie filling
- 2 cups shredded carrots
- 1 cup chopped pecans, divided (3/4 cup for cake 1/4 for topping)
- 1.5 tsp cinnamon
- 1/8 tsp allspice
- 1 can Pillsbury Cream Cheese Frosting
- Microwave safe dish (a stoneware or silicone works great- it just needs to hold about 10 cups. I used a silicone bundt cake pan for a prettier presentation.)
- Mix cake mix and pumpkin together until thoroughly combined. Add in the rest of the ingredients and mix until everything is well distributed. Cake batter will be very thick.
- Spread batter in pan as evenly as possible.
- Cook on high for 7 to 9 minutes. (The wattage of your microwave will make a difference.) Insert a toothpick into center of cake, when it comes out clean, cake is done.
- Let cake cool a few minutes. Invert cake on to plate and let cool another 10 minutes.
- Using the back of a spoon or spatula poke hole all throughout the cake.
- Scoop out about 1/4 of the frosting and set aside. Warm the remaining frosting in the microwave about 25 seconds. You want it pourable, but not too runny. Pour melted frosting slowly over the cake, ensuring it flows into the holes.
- Allow the cake to cool a few more minutes. Warm the remaining frosting 15 to 20 seconds (It should be pourable, but thicker than the first. If it’s too thin, just stick it in the freezer for a minute or two. ) Pour over the cake. (This second pour is entirely optional- I found this second “thicker” pour will sit better on top and makes the cake look really nice. You can see in the picture below, the 2nd thicker pour.)
- Top cake with remaining pecans.
Be sure to check back in a week or so, I’ve got an amazing Brownie recipe to share!
Now it’s your turn! What is your absolute favorite cake flavor? Share in the comment section below:
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The 7 Minute Microwave Carrot Cake recipe, opinions and text are all mine.