3-Layer Carrot Cake Made in the Microwave
Save RecipeEnjoy a deeply moist and tropical Carrot Cake at a moment’s notice with my easy microwave recipe.
Hi Bold Bakers!
In all my years as a professional chef and Bold Baker, I have eaten my fair share of carrot cake. Carrot cake is all about the balance of a carrot’s earthy sweetness, the lovely texture of raisins, coconut and pineapple, and the unforgettable richness of cream cheese frosting. Not only is this an easy carrot cake recipe but my method is pretty revolutionary if I say so myself. Instead of baking this full three-layer carrot cake in the oven (don’t worry, it can still be done) I cooked it in minutes inside of the microwave!
Mixing the Recipe
While microwave-baking (or micro-baking) may be new to you, this cake batter will be very familiar to most of you bakers. This carrot cake starts with the same wholesome ingredients as my 3-Layer Microwave Cake and my Microwave Red Velvet Cake. After combining the usual flour, sugar, oil and egg, I add in the things that make this carrot cake so unique: the freshly grated carrot, tart pineapple, chewy raisins and tropical coconut. I use these microwave safe silicone pans for my cakes but you can use any glass pan or something that can go into the microwave — just not a metal tin.
How do you bake a cake in the microwave?
This microwave cake is beyond simple to make. Just like my original microwave cake recipes, this cake uses the microwave to steam the batter from the inside out as opposed to baking it from the outside in – with the added benefit of saving time. After microwaving each layer of cake for a mere 3 and 1/2 minutes, you’ll have an extremely tender and moist cake. No one will believe you made this deeply flavorful cake in the span of a few minutes.
What can I add to carrot cake?
As all of you know I’m a huge advocate for simple desserts but that doesn’t mean the flavors have to lack in complexity. This gorgeous spring dessert is fully loaded with tons of freshly grated carrots, aromatic cinnamon, shredded coconut, sweet raisins and crushed pineapple. While these flavors are beautifully complimentary of each other, I want to encourage you to make this Microwave Carrot Cake your own masterpiece! Be bold and add in what YOU like. I think some lovely swaps or additions would be golden raisins, walnuts or pecans and maybe even a bit of freshly grated orange zest. Or feel free to go the other way – if you’re not a big fan of raisins, simply leave them out.
How To Decorate a Carrot Cake
When it comes to cake, the frosting and decoration on the outside is just as important as the inside. To make the best carrot cake recipe, cream cheese frosting is a must and this cake and my Best Ever Cream Cheese Frosting may just be the ultimate winning combo. Rustic cakes are the new in-thing and for good reason. Their easy design is to-the-point and elegant and that is why I frost this cake super simply and in the “naked” free-form fashion. My cream cheese frosting is really easy to work with so I just use a large offset spatula to smooth the rich frosting all over this cake. Then I pipe extra dollops of cream cheese icing all along the outside and top each one with homemade white chocolate carrots for a carrot celebration (see the video above for more info on how to create these adorable white chocolate decorations). Otherwise, feel free to keep things simple or get creative and decorate this cake however you like!
Looking for more simple dessert recipes? These quick and easy desserts will be up your ally:
- 2 1/2 cups (12 1/2oz/355g) all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups (16oz/450g) sugar
- 4 eggs , room temperature
- 1 cup (8floz/225ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 cups (8oz/225g) peeled grated carrot
- 3/4 cup (3 3/4oz/106g) raisins
- 3/4 cup (2 1/4oz/64g)) shredded coconut
- 1 cup (8oz/225g) pineapple, crushed and strained
- 1 batch Best Ever Cream Cheese Frosting
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Generously butter 3 9-inch microwave safe silicone cake molds.
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In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt, set aside.
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In another large mixing bowl combine sugar, eggs, oil and vanilla with a hand mixer. Mix until pale yellow and fluffy, about 4-5 minutes. You can also do this using a hand whisk.
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Using a whisk incorporate the dry ingredients into the wet mixture.
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Lastly fold in the grated carrot, raisins, coconut and pineapple.
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Divide the batter evenly between the 3 molds.
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Microwave each layer individually for roughly 3 1/2- 4 minutes or until firm on top and there is no more wetness. This timing is based on my 1200 Watt microwave so check the wattage of your microwave because your timing may vary.
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Once each layer has been microwaved allow to cool for 3-5 minutes before turning out onto a cooling rack.
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Once the cake has completely cooled you can frost it with my Best Ever Cream Cheese Frosting.
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To assemble: Put your first layer of cake on your serving platter or cake stand. Using a large offset spatula spread a big dollop of the frosting evenly across the cake. Stack the next layer of cake on top of the frosted first layer and repeat the process until all 3 layers have been frosted.
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Next, apply a crumb coat or thin layer of frosting around the entire outside of the cake. Do not worry about this looking perfect as its meant to be rustic.
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Lastly, decorate the top of the cake. Fill a piping bag with the remaining frosting. Pipe dollops of frosting all across the top of the cake in a circular pattern working from the outside of the cake in. Lastly, decorate the top of the cake with white chocolate carrots. See the video below to learn how to make these decorations.
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Store at room temperature for up to 3 days.
You can also bake this cake in the oven at 350 F (180 C) for roughly 40-45 minutes.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma,
Thank you very much for your recipes and all the tips!
I have a bundt silicone mold, I wonder if I can use it with this recipe? Maybe I should reduce the recipe to 2/3?
In the oven I noticed that the silicone mold takes way longer than metal molds, and last time I used this mold it took like 3x longer than the recipe to be baked on the oven and then the outer part was very brown/hard, but otherwise the inner part would be liquid… Do you have the same experience with silicone molds on the oven?
Thank you for your insights
Hi Marta,
I think your bundt pan will work well for this recipe, the quantity of the recipe will depend on the size of the mold.
I have not noticed an appreciable difference between the bake in a silicon mold and a metal pan. It sounds like an oven thermostat issue to me. You may need to check it out, it does not sound right that the cake is so underbaked given the time indicated in the recipe.
I hope this is of help,
Gemma 🙂
Thanks for your insights! I must give the mold another try 🙂
Can we steam this recipe besides baking and microwave? Thank you Gemma.
Hi there,
Yes, I think that will work well for you. follow the instructions for this recipe (https://www.biggerbolderbaking.com/stovetop-chocolate-cake/) then keep an eye on the timing, that may be different,
Gemma 🙂
I want to make this in a loaf pan. How long do I have to bake it? Thanks!
Hi Julie,
How are you baking this?
If it is in a conventional oven then you would bake this at 180c/350f for about 35 – 40 minutes, but you wil lneed to monitor it. Check it at about 25 minutes, if it looks browned then press the top gently, that will tell you. Try not to leave the oven open too long.
If it is in the microwave you will have to monitor this yourself. Technology changes from oven to oven, it is not possible for me to give you a precise time, it depends on the wattage and the technology, but I am guessing to check it after two minutes, just a peep at it and continue. some oven may need you to reposition the pan ias it bakes too, depending on the age of the microwave.
I hope this is of help,
Gemma 🙂
Hey Gemma
Thank you for such an awesome recipe. I made it in microwave following recommended recipe for cakes and it turned out awesome. For frosting, I added 4 tablespoon fresh lemon juice with zest and that frosting conplimented this cake so completely that every one who tasted praised the balanced taste and texture. Thanks again
Keep rocking
Love
Hi there,
You keep rocking! haha, you certainly rocked this recipe. The lemon glaze is such a lovely thing to get to grips with, well done you. This is so useful for all sorts of buns and cakes, thank you for telling us about this one!
Gemma 🙂
Hello there,
Could I use something else instead of the raisins please?
Thanks
Yes, you can use any dried fruit you like or leave it out. Enjoy!
Can we bake this cake in convection mode instead of microwave
Hi Mary,
Yes you can! Bake at 350oF (180oC) for about 35-40 minutes. Just check at the 30 minute mark as I have not baked this recipe so I’m not exactly sure of the cooking time.
Best,
Gemma.
This looks delicious my mouth is watering. I can’t finish this whole thing though. Do you have a carrot cake mug recipe?
Hi yes we do!https://www.biggerbolderbaking.com/tag/carrot-cake-mug-cake/ enjoy!
Can this be made into cupcakes and makes in the microwave . Thank you
Hi, yes that’s a great idea!
Hi gemma! If i wanted to leave out the pinapples and coconut, is there any other change i will need to make? I will be baking it in he microwave btw. Thank you!
Hi there,
I think that will work well for you. The timing may be the only issue. Do not over bake. When it feels barely firm to the touch, it is done!
Gemma 🙂
I am not an experienced baker (actually new) and I’m a little confused about the baking pans. On the video you said that you using 8 inch pans and give a link to the pans that you use but the recommend pants are 7 1/4 and in the baking directions you say 9 inch pans. I’m thinking, but not sure, that the difference affect the height & baking times to a significant degree I’m probably wrong…..
Hi, thank you for pointing that out! W’ell edit that, for this i would suggest a 8 or 9 inch pan which is standard for baking. I hope you give it a try, enjoy!
Hello bakers , today I bake this amazing carrot cake , one of my favourites, and try the cream cheese frosting and chocolate and is wwuuuaaauuuuuu !
Just love it !
See u next time bakers !!
I am delighted to hear that, great job 😀
Very confused with the ingredient amounts. How can you have 4oz of raisins weighing 106 gm when 4oz of coconut equals 64gm? An ounce is approx 28gm so none of these amounts seems correct.
Hi Paul,
Because of the way the recipes are formatted by the software the expression 2 1/4ozs, looks like this 21/4ozs, which you are reading as 4ozs. I know this is confusing, but the software will not reduce the fractions as happens in other places. The raisins should read 3 3/4ozs, and I am going back to this right now to try to make it clearer. Thank you for pointing this out.
Gemma 🙂