1. Combine flour, cinnamon, baking soda, nutmeg, and salt; set aside. , 2. In a large bowl beat together sugar, oil, and eggs. Stir in carrots and nuts. Add dry ingredients; mix to combine thoroughly. , 3. Lightly butter a ceramic or plastic fluted tube pan. Spoon in batter. Elevate pan on an inverted dish or plastic trivet. , 4. Microwave on 50% power 18 to 24 minutes, rotating pan a half turn, if necessary, for even cooking. Cake will pull away slightly from the side of the pan when done, and a skewer inserted in the center will come out clean. , 5. Cool slightly before inverting onto a serving plate. Serve with Cream Cheese Hard Sauce. , ----- Cream Cheese Hard Sauce ----- , With an electric mixer or by hand, cream together cream cheese, butter, and vanilla. Gradually beat in confectioners' sugar until smooth. , To make in food processor: Process cream cheese, butter, and vanilla. Add sugar all at once and process a few seconds. Cover and refrigerate to cool. Serve cool but not thoroughly chilled or sauc
Makes about 1-1/4 cup. 1. Preheat oven to 375 degrees F. Using 1 tablespoon of the butter, lightly butter 4 custard cups. , 2. In a small saucepan over medium heat, melt remaining butter. Stir in flour and cook for 2 minutes, stirring constantly. Pour in milk and cook until mixture thickens. Remove from heat and add in honey, carob powder, coffee liqueur, and vanilla. Mix arrowroot with orange juice and add to carob mixture. , 3. Beat egg whites until stiff peaks form. Fold into carob mixture and pour into prepared custard cups. Set custard cups in a shallow baking pan and fill with hot water to one half the height of the pan. Bake souffle until slightly puffed and springy (15 to 20 minutes). Let cool and serve.
1. Place butter and chocolate in an 8- or 9-inch square glass baking dish. Microwave on 50% power 5 minutes, or until melted. Stir to combine. , 2. Stir sugar, flour, and baking powder into butter mixture with a fork. Beat in eggs and vanilla until mixture forms a batter. , 3. Sprinkle top with nuts and chocolate chips. Shield corners of dish with foil. , 4. Microwave on 50% power 12 to 15 minutes, turning if necessary to insure even doneness. Brownies are done when toothpick inserted in center comes out barely moist. Remove foil shields last 5 minutes of baking time. , 5. Cool completely, then cut into squares.
