Measure, Mix, and Bake Carrot Cake
Makes 8 (3.5 oz.) servings
(Uses a microwave method)

Ingredients:
1 cup self-rising flour*
1 cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup finely shredded carrot
1 (8.25 ounce) can crushed pineapple, in juice
1 egg, beaten
1/3 cup vegetable oil
¼ cup chopped walnuts

Directions:
1. Grease the bottom of an 8-inch round microwave pan. Line with waxed paper.
2. Measure and place all ingredients in a mixing bowl; stir until combined.
3. Spread evenly in pan.
4. Cook, uncovered, in the microwave for 12 to 14 minutes, turning pan a quarter turn every 3 minutes, if necessary.
5. Cool on a wire rack 5 minutes. Loosen edges and turn out onto a plate. Remove waxed paper and turn top-side up.
6. Cool completely. Sprinkle with powdered sugar or frost if desired.

* If substitution is needed: whisk together 1 cup plus 2 tablespoons cake flour or 1 cup all-purpose flour and 1½ teaspoons baking powder, and ½ teaspoon salt.

Nutrition information:
One of eight slices (3.5 oz. each) provides:
266 calories; 3 g protein; 43 g carbohydrates (31 g sugar); 10 g total fat (2 g saturated fat); 3,919 IU vitamin A/400 RE vitamin A; 66 mg calcium; 108 mg potassium; and 212 mg sodium.

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