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3-Layer Carrot Cake Recipe Made in the Microwave - Moist and delicious carrot cake in minutes!

3-Layer Carrot Cake Made in the Microwave

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Enjoy 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.

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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.

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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.

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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:


4.34 from 18 votes
Microwave Carrot Cake
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 
Servings: 8 -10
Author: Gemma Stafford
Ingredients
  • 2 1/2 cups (121/2oz/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 (18oz510g) sugar
  • 4 eggs , room temperature
  • 1 cup (8floz/225ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups (8oz/300g) peeled grated carrot
  • 3/4 cup (33/4oz/106g) raisins
  • 3/4 cup (21/4oz/64g)) shredded coconut
  • 1 cup (8oz/225g) pineapple, crushed and strained
  • 1 batch Best Ever Cream Cheese Frosting
Instructions
  1. Generously butter 3 9-inch microwave safe silicone cake molds.
  2. In a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt, set aside.
  3. 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.

  4. Using a whisk incorporate the dry ingredients into the wet mixture.
  5. Lastly fold in the grated carrot, raisins, coconut and pineapple.

  6. Divide the batter evenly between the 3 molds.
  7. 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.
  8. Once each layer has been microwaved allow to cool for 3-5 minutes before turning out onto a cooling rack.
  9. Once the cake has completely cooled you can frost it with my Best Ever Cream Cheese Frosting.
  10. 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.
  11. 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.
  12. 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.
  13. Store at room temperature for up to 3 days.
Recipe Notes

You can also bake this cake in the oven at 350 F (180 C) for roughly 40-45 minutes.

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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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117 Comments

Write a Comment and Review

  1. Faith on January 13, 2019 at 8:36 am

    I’m excited to use this recipe for my son’s first birthday. I just want to know how many mins to bake in a 700watts oven? 😁 Thanks!

    • Gemma Stafford on January 13, 2019 at 5:42 pm

      Hi Faith,

      You will need to cook it maybe 1 1/2 – 2 minutes longer. Honestly check after my time given and look for the tell tail signs.

      Best,
      Gemma.

  2. Paulosousa on January 12, 2019 at 10:02 am

    Best ever carrot cake I ever bake 🤗🤗🤗🤗
    The cheese cream frosting is absolutely delicious 😍😍😍😍
    Thank you !!

    • Gemma Stafford on January 12, 2019 at 4:07 pm

      Love to hear that!!!

      Thanks for trying it out 🙂
      Gemma.

  3. Shippy on January 6, 2019 at 3:03 am

    Hey … what’s the substitute for egg here?

    • Gemma Stafford on January 7, 2019 at 10:44 am

      Hi there, you can use flax egg in place of egg here. Enjoy!

  4. Mercy on November 29, 2018 at 3:03 am

    Hi Gemma,

    I love the idea of your microwave recipes! Who would have thought they work just as well as an oven bit take a way less time and energy! I was just wondering, do you think microwave baking would work on cornbread as well? I prefer the microwave option so much more and have a recipe for it but don’t know if it would turn out right. Thanks for all the amazing work you do to bring us these indescribable recipes :)!

    • Gemma Stafford on November 30, 2018 at 10:52 am

      I’ve never tried that but that’s a great idea. Give it a try and let me know. I don’t think it will be crisp and golden on the outside but will still taste lovely!

  5. Leha on November 20, 2018 at 3:48 pm

    Hi Gemma,
    I wanted to ask u that, can I make this recipe in OTG and if ye than how much time do I need to bake and at how much degree. I do have microwave with me but I don’t have silicon mould. Plz help me with this.

    • Gemma Stafford on November 21, 2018 at 7:57 am

      Hi Leha,
      Yes, you can bake this is your OTG. The difficulty for me is that this type of oven varies, and you need to read the instruction book for your particular oven.
      Other than that in general it will be 180C/350F for about 25 minutes depending on your pan. You will need to monitor it, do understand about managing the oTG and all will be well,
      Gemma 🙂

  6. Ella E Conyers on September 29, 2018 at 5:00 am

    Hi this is the exact recipe I’ve been looking for, I wanted to know if the recipe can be used to cook this cake in the oven???

    • Gemma Stafford on October 1, 2018 at 11:34 am

      Hi Ella,
      sure it can be baked in the oven.
      Bake at 170C/340F for about 35 minutes, but you will need to monitor it, I have not baked it in this way.
      Check at 20 mins or so, a touch with your finger will tell a lot, when it is firm it is baked,
      Gemma 🙂

  7. varsha patil on September 17, 2018 at 6:44 pm

    hi Gemma,

    Can you share the measurements for 2 silicon loaf pans

    • Gemma Stafford on September 19, 2018 at 9:31 am

      Hi Varsha,
      This will depend on the size of the loaf pan.
      For two one pound loaf pans I think this mixture would give a good result.
      Try it! I have not baked this in the microwave in a loaf pan, but it is worth a shot and should work well for you,
      Gemma 🙂

      • varsha patil on September 19, 2018 at 6:22 pm

        Thanks for the answer.
        I’ll try and let you know

        • Varsha on January 13, 2019 at 1:29 pm

          Thanks Gemma… Yummiest cake I have made..not overly sweet and perfect for summer here in NZ.

          I made few changes though, skipped the spice and made the icing with butter + coconut cream + sugar + pineapple crush + cottage cheese + pineapple essence.

  8. Joelle on August 28, 2018 at 6:25 am

    Hi Gemma , I tried your microwave cake yesterday and it came out really nice , everyone loved it at home .
    The only issue I had was I checked every 2.5 minutes, and it was cooking nicely and faster around the edges but only the centre took longer, which I had to cook more , then it would make the rest thicker when it was all cooked and which was Whithin 7 -10 mins all up.
    What can you advise so that it all can cook nicely at the same time , and still remain soft please?
    Also, I’m a wonderful fan of your cookings shows, you are so professional and beautiful, I love your skin and hair, you have a great talent to xplain things. Thank you for what you are doing,
    God bless you and waiting for your answer.
    Thank you ,
    Regards,
    Joelle

    • Gemma Stafford on August 31, 2018 at 4:40 am

      Hi joelle,
      Thank you for your lovely compliments! I am flattered.
      I am wondering about the pan you used to bake in. Some materials will take the microwaves. silicon, and glass ovenware will not do this, and a round shape will bake better. I think I could do with a little more information. The power of your oven matters too.
      Let me know,
      Gemma 🙂

  9. KarenV on August 20, 2018 at 12:03 pm

    Hi Gemma! Made this just now and wanted to pass some information on to those who use smaller pans and a 1250 watt microwave.

    I didn’t have 9 inch pans so I used my 6 inch pans knowing I’d need to cook the cakes longer. The first was my trial run and it overflowed. It didn’t look very nice and had lots of bubble pockets.

    The second cake we nailed and it came out perfect. We cooked it for 2 minutes, stopping and letting it sit in the microwave, without opening, for about a minute, cooked another 2 minutes, let it sit again for 1 minute, then finished it by cooking for 3 minutes. This one did not overflow and cooked perfect. It had few and much smaller bubble pockets in it.

    We put a bit mor than 3 cups batter in each pan. The taste is delicious!

    We are splitting each cake so we have 6 rounds and are making 2 cakes of 3 rounds each. We felt stacking the cakes whole would make to thick a cake/slice. You could also split each round and make 3 small cakes that are still plenty to feed 4-6 people, and freeze the remaining cakes for later use.

    • Gemma Stafford on August 21, 2018 at 4:20 am

      Hi Karen,
      Wow! thank you so much for this great input, i am speechless! Really a perfect example of adjusting the bake to suit what you have to hand. Many thanks, I appreciate this type of input, it really responds to other Bold Baker’s questions, and helps me, a lot!
      Gemma 🙂

  10. Greenie on August 17, 2018 at 8:43 pm

    Delicious recipe, thank you Gemma! I subbed applesauce for eggs and that worked perfectly too.

    • Gemma Stafford on August 19, 2018 at 11:55 am

      Delighted to hear it!

  11. AmyJ on August 3, 2018 at 3:29 pm

    I made this 2 times once for my office (made in the microwave) and once for my family (made in the oven) both ways were easy enough and the date came out fantastic either way. Even my hubby who does not like coconut likes the cake. I do purey my pineapple and coconut for my family so no one crunches on anything but man alive this is a great cake!!!

    • Gemma Stafford on August 4, 2018 at 3:51 am

      Hi there Amy,
      Well done you! Haha! your office must have smelled delicious! you will be in demand.
      Thank you for this lovely review of this recipe, and the pen picture too!
      Gemma 🙂

  12. Mehr on July 29, 2018 at 4:42 am

    Hi Gemma
    Is this microwave a regular one or convection microwave??

    • Gemma Stafford on July 29, 2018 at 4:39 pm

      Mine is just a regular microwave used on high 🙂

      Best,
      Gemma.

  13. bakersgonnabake on July 17, 2018 at 8:29 pm

    Hi gemma. I did what you said and it works. Its delicious and moist but i still didnt add pineapple because i dont have any. Thanks for the advice!😊

    • Gemma Stafford on July 17, 2018 at 9:05 pm

      I’m delighted to hear that. Thanks for letting me know 🙂

      Gemma.

  14. bakersgonnabake on July 16, 2018 at 5:26 pm

    Hi gemma! Yes i bake it in the oven. Its not that bad. Its good. Just oily

    • Gemma Stafford on July 16, 2018 at 8:14 pm

      I’m going to look at the recipe again. Maybe less oil needs to be added.

  15. bakersgonnabake on July 15, 2018 at 4:29 am

    Hi gemma. I made your carrot cake recipe into a cupcake. When i bring it out the oven the bottom is oily. Is it because i didnt put pineapples and coconut?

    • Gemma Stafford on July 15, 2018 at 12:36 pm

      Yes those ingredients soak up the oil. Was it very bad? Also did you microwave or baking in the oven ? just out of curiosity.

      Best,
      Gemma.

  16. bakers gonna bake on July 11, 2018 at 12:54 am

    Hi Gemma! i did your recipe but i made it a cupcake but when i took it out of the oven, the cupcakes are a little bit oily on the bottom.
    what can i do with it. should i lessen the oil

    • Gemma Stafford on July 12, 2018 at 9:45 pm

      Hi,

      Yes, maybe cut back around 1/4 of the oil and see if that makes a difference.

      Hope this help,
      Gemma.

  17. Arzoo on July 6, 2018 at 7:48 am

    Can I leave out the baking soda?

  18. Hope on July 3, 2018 at 7:15 am

    Thank you!
    Chef could you also tell me what I can do if I think my cake wasn’t moist enough? If it’s because making a cake moist is not what an applesauce does, can you tell me what can?
    An egg serves it’s purpose by making the cake moist, binding it, what else does it do?

    This is supposed to be my reply to your response on my previous comment but It would seem the Reply option is just scrolling the page down a little?

    • Gemma Stafford on July 4, 2018 at 3:14 am

      Hi Hope,
      I am sorry you were not able to respond on the thread, I will see if this is a problem with our end.
      Eggs are an important ingredient in baking. They bind, they add moisture, and more importantly they add richness, which is in the egg yolk. Some people use mayonnaise for this, but this is not an option for vegans. Yogurt/curd/extra oil may also do this.
      Baking it too will change with the ingredients, you may have slightly over baked it. Test it, press your finger to the center of the cake, if it feels barely firm to the touch it is done.
      Thank you for being in touch,
      Gemma 🙂

  19. Hope on July 2, 2018 at 8:31 am

    Hey Gemma!
    A friend of mine has this kind of allergy, so she needs to avoid eggs, nuts and cinnamon among other things….
    We made this, substituted egg for applesauce(also made at home with your recipe, IT WAS SO GOOD!
    Do you have any suggestions on what I might be able to replace cinnamon with in this recipe or any other?

    • Gemma Stafford on July 3, 2018 at 3:03 am

      Hi there Hope,
      Well done you, and so kind to try to look after your friend so nicely.
      Cinnamon is something that people either love or hate, you can leave it out, add nutmeg, mace, or what ever spice you think will work well, even a little ginger in some recipes, particularly cookies.
      Thank you for being in touch,
      Gemma 🙂

  20. Zizi on June 17, 2018 at 11:27 am

    I did it few days ago and served the cake to my friends on a get together. Everyone loves it! they also complimented that the cake was moist.
    But I reduced the amount of icing sugar on the cream cheese buttercream as I tasted it was too sweet to my taste (as all cases with American buttercream). The consistency is a bit loose but still it can covered the cake without dripping off. But I definitely cannot pipe the buttercream with my consistency.
    This is my first time doing your recipe and seeing the result, it will definitely not be my last time! Thank you Gemma!

    • Gemma Stafford on June 18, 2018 at 3:01 am

      Hi Zizi,
      I am really happy that this worked out well for you.
      Buttercream relies on two ingredients, real dairy butter, and powdered sugar. If you find this too sweet reduce the amount you use rather than the sugar, it does not work so well.
      Real butter too will not ‘drip’. It can easily be firmed up by refrigerating.
      Thank you for letting us know how this worked for you,
      Gemma 🙂

  21. Soumya on June 9, 2018 at 7:42 am

    Hi Gemma,

    I love carrot cakes, so I didn’t hesitate to give it a try when I saw this recipe. And I should tell you, it turned out super awsome. I cant thank you enough for making baking easier. I halved the quantity of everything and substituted coconut with carrot. And I skipped the decoration part for the love of plain carrot cake.
    Thank you Gemma once again for your wonderful microwave cake recipes..waiting for more flavours and varieties.

    Your fan
    Soumya 😀

    • Gemma Stafford on June 10, 2018 at 3:55 am

      Hi there,
      Good, I am happy to hear this. It is great that oyu made this work well for you too, a true Bold Baker I think!
      Gemma 🙂

  22. Rida on May 12, 2018 at 10:13 am

    Hey gemma!!
    I plan to make this cake but i dont have coconut but i have pineapple..
    I was wondering whether i can substitute the coconut with carrots.
    I would really appretiate a speedy reply😙😙

    P.S:i love you and your videos!!!!

    • Gemma Stafford on May 15, 2018 at 7:25 am

      Hi Rida,

      Sorry for my late reply. I have been traveling. Really glad you like my videos. Thanks for trying them.

      Yes absolutely sub the coconut for carrot. That will work well.

      Best,
      Gemma.

      • kitenthehumancat on May 22, 2018 at 10:55 pm

        gemma i don’t know how to write a comment in your site so this is what I’m gonna say. this tastes great and when will you make cake pops????

  23. KayThi on May 9, 2018 at 9:55 pm

    Hi Gemma, this is the second recipe I tried out from your website and I love it <3.
    The first one was chocolate cake and I failed :'( . I will try again when I have time and share it with you.
    For this carrot cake, it turns out great :D.
    But I first tried with microwave and the cake got burnt in the middle and bottom :'(. I set the time to 7, 8 and 9 minutes in 1000 watts microwave, I don't know why.
    But in second time, I tried with oven and it is lovely. I was going to make a two layered naked cake, but I ran out of frosting so, I just decorated a little with the things I have at home. I have submit them on this page too ^^~
    Thank you so much Gemma, my family and the neighbors enjoyed the cake well.

    • Gemma Stafford on May 10, 2018 at 1:50 pm

      Hi there,
      It is lovely that you are trying the recipes, and sharing the results too, well done you!
      I am not sure why the cake would have burned, it may have been the pans you used. I am glad you baked the carrot cake in the oven, it works really well.
      Thank you for bein in touch, I look forward to the photos,
      Gemma 🙂

  24. Anne on May 9, 2018 at 5:42 pm

    Hi Gemma. Love your recipes. Was wondering if there is a way to make the cake sugar free? Also for those who are intolerant to gluten, wheat free? Hope I am not asking the impossible. Thank you.

    • Gemma Stafford on May 9, 2018 at 6:08 pm

      Hi Anne,

      You can change out the sugar for a ‘healthier’ sugar like coconut or a splenda. Check out my chart

      Are you asking can it be made gluten free? you can use a gluten free flour and that should work.

      Best,
      Gemma.

  25. Hally cid on May 9, 2018 at 3:12 am

    Hi gemma
    I love your Irish accent and I love the recipe. I just had a question before I start making my cake today. Do you think lightly toasting the coconut will make the cake oily ? I am using freshly grated coconut . thank you

    • Gemma Stafford on May 9, 2018 at 11:59 am

      Hi Hally,
      I never use fresh coconut for this type of recipe. I would be tempted to dry it before use, rather than toasting it. You can do this by preheating your oven to 180C/350F. Turn off the heat and place a flat tray of grated coconut into the hot oven. Leave for 30 minutes or so, then check it, see if it needs more time, and repeat the process. The alternative is to dry it in a cool oven for an hour or so. 130C/250F or so, but check it, stir it on the flat tray.
      I hope this is of help to you, it should not be oily,
      Gemma 🙂

  26. Hannah on May 6, 2018 at 3:35 pm

    I can’t explain how badly I wanted this cake to work out (I have previously had two failed carrot cake attempts – too oily/too dry). Unfortunately, this makes number three. Apart from excluding the coconut, I followed the ingredients and recipe to the tee. I cooked it in the oven in two 9 inch cake tins as I don’t have three, which took 65 minutes.

    I let it cool completely before handling it and when I did, it fell apart. I also found that all the raisins had sunk to the bottom. It’s a shame because the cake itself tasted nice … in pieces. I’m starting to think that I will never win against the mighty carrot cake.

    • Gemma Stafford on May 7, 2018 at 3:39 am

      Hi Hannah,
      I am sorry to hear this. This cake seems to have worked well for many people. I know some people find the Best Ever Carrot cake a bit oily, for others it is perfect.
      I am not sure what went wrong for you here, it should have worked in the oven, and I would have thought baked in less time than 65 minutes.
      I am sorry you ‘still did not find what you are looking for’, as U2 might sing! I will revisit this in the future too as new idea present themselves.
      Thank you for being in touch,
      Gemma 😉

  27. Patsy on May 6, 2018 at 9:32 am

    Love your website and recipes! I love making the microwave cakes in the silicone pans for work events and family. Because of the height especially with the biggerbolderbaking toppings the cakes are harder to transport so wanted to ask if the Good Cook Cake Carrier you have linked works with your microwave cakes? I can’t find any dimensions on Amazon or Good Cook site.

    • Gemma Stafford on May 7, 2018 at 5:06 pm

      Thanks so much, Patsy. Really glad you like my recipes.

      The GoodCook carrier will for sure fit the cake. It’s a pretty tall carrier.

      Hope this helps,
      Gemma.

  28. Shruthi Achut on May 6, 2018 at 6:13 am

    Hi Gemma, greetings !
    I tried this carrot cake recipe, but used flax eggs instead of eggs. The cake turned out very soft, mushy and a bit too oily for my liking. I generally use applesauce as an egg substitute for carrot cakes, but apples were not available. Do you think think I should use condensed milk instead of flax next time ?
    Do let me know your comments on this,
    Thanks and regards,
    Shruthi

    • Gemma Stafford on May 7, 2018 at 3:56 am

      Hi Shruthi,
      Flax egg brings its own oil to a recipe. Sometimes this is a good addition, but where there is oil it may be too much. Condensed milk brings sugar, so it may be too sweet. Applesauce/yogurt would be good, a Greek yogurt is higher in protein too. Curd would work well too.
      I hope this is of help.
      Gemma 🙂

  29. Teloi on May 6, 2018 at 1:56 am

    Hi Gemma, I made my very first naked carrot cake for my aunt’s 70th birthday and your recipe turned out really good. Thanks much for the recipe.❤

  30. Teloi on May 6, 2018 at 1:53 am

    Hi Gemma, I made my very first naked carrot cake for my aunt’s 70th birthday and your recipe turned out really good.Thanks much for the recipe❤

    • Gemma Stafford on May 6, 2018 at 9:47 pm

      Delighted you like it!!! 🙂

      Best,
      Gemma.

  31. Zayrine on May 3, 2018 at 8:22 pm

    May I use also Oat flour for this recipe?

    • Gemma Stafford on May 4, 2018 at 3:07 am

      Hi there,
      This is a different thing, it will not work so well for this type of recipe, it takes liquids differently too.
      look for a recipe designed for oat flour, or use a good all purpose gluten free flour if you are avoiding wheat, that will be good,
      Gemma 😉

  32. Kelly Amuso on May 3, 2018 at 6:58 pm

    This cake is gorgeous. Tastes like it came from a cake shop. Will definitely make this one again and add to my favourites! Thanks Gemma.

    • Gemma Stafford on May 4, 2018 at 3:15 am

      Hi Kelly,
      This cake has had some great reviews I am happy to say. Thank you for adding your kind review, I am happy to hear this,
      Gemma 🙂

  33. Anushka on May 2, 2018 at 11:21 pm

    Hi
    can I make this recipe gluten free?

    • Gemma Stafford on May 3, 2018 at 1:58 am

      Hi Anushka,
      I think this will work very well with a good all purpose gluten free flour. I hope you can find this where you live, it is useful for lots of bakes,
      Gemma 😉

      • Anushka on May 3, 2018 at 3:42 am

        Thanks Gemma. I have the gluten free all purpose baking flour from Bob’s Red mill brand.

        • Gemma Stafford on May 4, 2018 at 5:51 am

          Hi Anushka,
          Good, that will do nicely. Do let us know how it works for you, other bold bakers will be interested,
          Gemma 😉

    • Babes on May 8, 2018 at 7:41 am

      Hi gemma. I baked this cake in my microwave and it was superb, except that the center was still wet or batterry. What do you think went wrong? What should i do? I cooked it in my 800watts microwave in a 9 in round microwavable pan, in medium setting for 4 to 5 mins cheking it halfway. Hope i can cook it perfectly in my next craving. Please help. Still it was delicious. Thank you gemma. – babes

      • Gemma Stafford on May 9, 2018 at 2:34 pm

        Hi Babes,
        I am happy you liked this recipe.
        The timing for your 800W microwave will be different to my 1.200W oven.
        Next time bake for a little longer, I think even 30 seconds more may change this for you. I am happy you got there, but I would be delighted if it was perfect next time,
        Gemma 🙂

  34. maria on May 2, 2018 at 12:15 pm

    Hi Gemma, could you pls let me know if I need to half this recipe if I want to try it as a carrot sheet cake using a 11*14 inch pan?? Also pls pls make assorted sheet cakes on your channel. Thanks

    • Gemma Stafford on May 3, 2018 at 3:13 am

      Hi Maria,
      Just to clarify, this cake as a sheet cake can be baked in an oven. I am not sure it will work well for you in the microwave. This is because of how heat is distributed in the microwave, the shape matters.
      2/3 of this recipe will work for your sheet. write the recipe out, and divide by three, multiply by two, and there you go. You do not need to be slavish about this, a little more or less will not matter too much. 170c/340f should work well for this, keep an eye on it.
      I hope this works well for you,
      Gemma 🙂

  35. Monalisa Kundu on May 1, 2018 at 12:49 pm

    Hi Gemma,
    I and my husband both of us love carrot cake. On 28th April midnight my husband tried his hand on carrot cake. It came out so delicious although we could not use all the ingredients as those were not present in my house at that moment. I want to Thank you for this. Your recipe came out to be a savior abdit was loved by all the guests too…😊

    • Gemma Stafford on May 2, 2018 at 4:16 am

      hi there,
      how lovely, thank you for letting me know. Poor husband, working away at midnight, so it is great that he had a good result with this.
      thank you for letting us know,
      Gemma 🙂

  36. Christina on May 1, 2018 at 9:48 am

    Hi Gemma Stafford,
    I can make this in the oven? How much should the temperature be or for how long, or it’s better to follow your normal baked carrot cake recipe? Which will yield best results?

    • Gemma Stafford on May 2, 2018 at 4:32 am

      Hi Christina,
      This is a nice recipe, and I would try it in the oven too. I think you can bake this at 170C/340F, in a conventional oven. In layers it should bake in about 35 minutes, but monitor it.
      This is a nice moist cake and it is worth a try, I think you will like it,
      Gemma 🙂

  37. Carol A. Silberfein on May 1, 2018 at 3:29 am

    Hi Gemma,
    Thanks for getting back to me about baking this cake in the oven. Can I use regular metal pans to bake this in a conventional oven? Also, what other size metal pans could I use? Would it be acceptable to replace the raisins with walnuts? If so, what would be the measurement and should they be chopped? If not, could I leave the raisins out of this recipe?
    Best,
    Carol

    • Gemma Stafford on May 1, 2018 at 4:52 am

      hi Carol,
      Yes, you can use regular pans for this bake, a larger pan like for this version (https://www.biggerbolderbaking.com/best-ever-carrot-cake/) and sliced through will work too.
      If you use walnuts you can chop them, and slightly toast them on a dry pan, for added crunch and flavor. Pecans will work too. You can leave out the raisins, add dried cranberries, or sultanas, really whatever you like.
      do try it, it is a good cake!
      Gemma 🙂

  38. AyeshaW on April 28, 2018 at 5:33 am

    I just halved this recipe and made one layer in a 10” silicon pan. Turned out perfect. Absolutely perfect. Great recipe Gemma !

    • Gemma Stafford on April 28, 2018 at 4:21 pm

      I’m thrilled to hear that! Good idea 🙂

      Gemma.

      • Swathi on April 30, 2018 at 6:08 pm

        Hi Gemma , can I use tinned or canned pineapple chunks and blend it to paste use it also coconut is fresh or dry ( desiccated). Instead of making it 3 times can I make it one time in big mould and cut it in layers ?

        • Gemma Stafford on May 1, 2018 at 3:35 am

          Hi there Swathi,
          Yes, you can use canned pineapple, well drained, and blended.
          I use desiccated coconut, i have not tried fresh, but it may very well be good!
          I think the larger cake may be more tricky to bake. This is because of the way heat is distributed, in the bake, not in the cavity of the oven. Different microwaves bake in different ways too, but generally they bake smaller quantities best. I am not too sure about this one!
          Gemma 🙂

  39. Salma on April 27, 2018 at 8:12 pm

    Hi Gemma,
    Writing to you all the way from Africa….so all microwave recipes can be used in a conventional oven?
    Thanks babe and God BLess

    • Gemma Stafford on April 28, 2018 at 4:42 pm

      Hi Salma,

      yes you can bake this in a regular oven at 350oF (180OC) for roughly 40 minutes or so.

      Hope this helps,
      Gemma.

  40. Chit on April 27, 2018 at 12:31 am

    Oh…also Gemma I want to do this for only one if they red silicon pan. Would half of the recipe just be right. I don’t want to do layers cuz I plan to have this for our daily snack with my husband. So one round just enough for us. Thanks.

    • Gemma Stafford on April 27, 2018 at 4:49 am

      hi Chit,
      Yes, but 1/3 of this recipe will work well for you too. It is easy enough to break this one down (https://www.biggerbolderbaking.com/microwave-carrot-cake/) and a little more or less with not matter too much.
      write out the recipe before you adjust it, then you will have it for another time too, and avoid mistakes.
      Thanks for being in touch Chit,
      Gemma 🙂

      • Chit on April 27, 2018 at 5:33 am

        Thank you very much Gemma for your prompt reply. You are very inspiring. And yes will let you know how it may come out.

    • Victorialbert on May 6, 2018 at 1:45 am

      He he – one slice of carrot cake with one slice of husband – sounds delicious!

    • Victorialbert on May 6, 2018 at 1:54 am

      He he – one slice of carrot cake with one slice of husband – sounds delicious!

      First time commenting so my first comment earlier came up in the wrong place!

      Your videos are great, thank you.
      Could the carrot cake be baked in one deep tin in the oven and sliced in half when cooked? If so, what size tin and temperature, and time please?

      • Gemma Stafford on May 6, 2018 at 9:55 pm

        Thank you so much. I’m really delighted you like my videos.

        So you can bake it at the same temperature but I’m not sure what the time would be because I don’t know the size of your dish. I suggest checking it after 25 minutes.

        Hope this helps,
        Gemma.

  41. Chit on April 27, 2018 at 12:27 am

    Hi Gemma. What could be the difference in terms of tastes between the microwaved and conventional oven baked cakes.

    • Gemma Stafford on April 27, 2018 at 4:51 am

      Hi Chit,
      Actually it is as much to do with texture as taste! Cakes baked in the microwave will not caranmelize/brown, so the taste and texture is slightly different, but not a lot!
      Do try this one and let me know how you two enjoy it,
      Gemma 🙂

  42. Sue on April 26, 2018 at 10:50 pm

    Gemma,

    How do you get the creamcheese frosting so stiff? Mine is a melty mess…. any tricks you can pass on please?

    • Gemma Stafford on April 27, 2018 at 4:59 am

      Hi Sue,
      This is probably about the cream cheese you are using. Here in the US we get a block of cream cheese which is firm and easy to work with.
      Tubs of cream cheese tend to be designed to be spread, so are soft, and difficult to manage, even in no bake cheesecakes.
      A touch of cornflour may help you. This is a feature of icing sugar/powdered sugar, helping to keep it free flowing. Adding a little more will help to stiffen the frosting, but no too much. A teaspoon or so sieved in with the sugar should do it. Try it, add a little more if it needs it, it does not take much and too much will be wrong too!
      I hope this is of help,
      Gemma 🙂

      • Sue on April 30, 2018 at 11:16 pm

        OMG… this cake….fit for teh Gods….. love it….. and about the Creamcheese…. i guess its dependent on what is available here like u said….. i added cornfolur and it was still quite runny…. but tastes awsome…. so who cares 🙂

        Thanks Gemma….as always loving your work

        • Gemma Stafford on May 1, 2018 at 2:51 am

          Hi Sue,
          I am really happy you liked this recipe. Adjusting the cream cheese recipe, more powdered sugar, less cream cheese may help too. It is hard to know why the block of cream cheese which we get here is not available around the world! I told them, they are not listening 😉
          Gemma 🙂

          • Lou Lou on May 3, 2018 at 10:30 am

            Hi Gemma
            Just made this wonderful cake but I too had problems with very runny icing. I think here in the UK the cream cheese it’s very soft. But to help others I found that 150g of cream cheese (shops own brand Philly style) 150g butter and 600g of icing sugar worked perfect! To save the runny icing I divided it up into small portions and added more icing sugar which worked a treat. I froze what I didn’t need for future use so not wasted. Hope this might help other UK soft cheese users! Awesome recipes Gemma love your website thanks for your hard work and inspiration!

            • Gemma Stafford on May 4, 2018 at 5:15 am

              Lou Lou, yes, and that is a great help, I will save it for others too.
              My mum says the TESCO soft cheese, full fat, works well for her, but not the philly tub! and there is a big difference in price. Thank you for letting us know, and for rescuing the soft batch, saving it too for later. Whip it up again when you take it from the freezer for best results,
              Gemma 🙂



            • Lou Lou on May 4, 2018 at 5:23 am

              Thanks for your reply! Hope it helps others too. Looking forward to trying more of your stunning recipes! 😀



            • Gemma Stafford on May 4, 2018 at 5:46 am

              Lou Lou, I have saved this, and used it already today! Than kyou so much, great to get this type of input,
              Gemma 🙂



  43. Donalyn Santiago on April 26, 2018 at 7:47 pm

    Hey Gemma
    Do I use shredded fresh coconut or dessicated coconut..
    Thanks

    • Gemma Stafford on April 27, 2018 at 5:02 am

      hi there,
      I would not get shredded fresh coconut, sadly!
      I use desiccated coconut for this, an unsweetened one too.
      thank you for this question,
      Gemma 🙂

  44. Mae on April 26, 2018 at 4:21 pm

    What if I were to put them into muffin cups size.. how many minutes should I be watching for?

    • Gemma Stafford on April 26, 2018 at 4:53 pm

      In the microwave or in the oven?

      Microwave roughly 3 minutes

      and oven roughly 12 minutes.

      Best,
      Gemma.

  45. Carol A. Silberfein on April 26, 2018 at 3:26 pm

    Hi Gemma,
    I LOVE your recipes and this one sounds great! I do not have a microwave oven. Could I bake this carrot cake in a regular oven? If yes, at what temperature and how long should it take to bake?
    Thanks,
    Carol

    • Gemma Stafford on April 26, 2018 at 4:00 pm

      Hi Carol,

      I’m thrilled you like this recipe. Bake it off at 350of (180oC) for roughly 40 minutes or so. Until the cake is firm to the touch.

      Gemma 🙂

  46. Liz on April 26, 2018 at 12:18 pm

    another wonderful microwave cake! Well done Gemma!

    • Gemma Stafford on April 26, 2018 at 4:15 pm

      Thanks, Liz. Delighted you like it 🙂

      Gemma.

  47. Snippedthread on April 26, 2018 at 10:13 am

    Gemma, thank you so much for all your recipes and videos! I love your small batch baking and mug recipes, they’re handy when you don’t want a lot of leftover dessert calling your name. I make your small batch carrot cake cupcakes and they are so delicious, I was hoping you would consider a fluffy moist coconut cake for a future recipe. Also a Boston Creme Pie Mug Cake would be wonderful, thanks!

    • Gemma Stafford on April 27, 2018 at 5:16 am

      hi there,
      Thank you for your kind words, it is good that you are here with us.
      I will add your suggestions to my list, for the next run of mug recipes. Do download the FREE E-Book here too. (https://www.biggerbolderbaking.com/gemmas-mug-meals/) the link is in this tag. Thank you for being in touch,
      Gemma 🙂

  48. Terry Bridgham on April 26, 2018 at 10:04 am

    My husband’s favorite cake is carrot cake, however, minus coconut. We do have a small family though, could i cit the re pie in third’s and make a single layer cake and have the chemistry work out okay? Thank you!! I made him your carrot cake donut recipe to take to the office and a Bible Study group for his birthday last week. He loved them!

    • Gemma Stafford on April 27, 2018 at 5:21 am

      hi Terry,
      Thank you for your kind words, I appreciate your support.
      This recipe is easy enough to break down, and forgiving too, so a little more or less will not make a big difference. The coconut can easily be omited too.
      Write out the full recipe before you divide it, that is what saves you making mistakes.
      I hope you like this recipe, let us know how you get on with it,
      Gemma 🙂

  49. Rose Swedenburg on April 26, 2018 at 8:58 am

    in the carrot cake can i substitute the cinnamon with nutmeg?

    • Gemma Stafford on April 26, 2018 at 4:01 pm

      Hi Rose,

      if you want to use nutmeg just use a very small amount as it is much stronger in flavor than cinnamon. If you want you can leave it out all together.

      Best,
      Gemma.

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