Microwave Carrot Cake Recipe

100 g/4 oz butter or margarine, softened
100 g/4 oz soft brown sugar

2 eggs, beaten
Grated rind and juice of 1 orange

2.5 ml ground cinnamon
A pinch of grated nutmeg
100 g/4 oz carrots, grated

100 g/4 oz/1 cup self-raising (self-rising) flour
25 g/1 oz ground almonds

25 g/1 oz/2 tbsp caster (superfine) sugar
For the topping:
100 g/4 oz cream cheese
50 g/2 oz icing (confectioners') sugar, sifted
30 ml/2 tbsp lemon juice

Method:

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, then stir in the orange juice and rind, the spices and carrots. Fold in the flour, almonds and sugar. Spoon into a greased and lined 18 cm/7 in cake dish and cover with clingfilm (plastic wrap). Microwave on High for 8 minutes until a skewer inserted in the centre comes out clean. Remove the clingfilm and leave to stand for 8 minutes before turning out on to a wire rack to finish cooling. Beat the topping ingredients together, then spread over the cooled cake.