Pecan Carrot Cake with Powdered Sugar Glaze (microwave)
rec.food.cooking/Mary Victoria Parker (2002)

4 eggs
1 1/2 cups cooking oil
3 cups carrots cut in 1 inch slices
2 cups sugar, divided
2 teaspoons cinnamon
1 teaspoon salt
1 cup pecans
2 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda

Lightly oil 12 cup fluted microproof cake mold. Dust with sugar. Set aside.

Put eggs and oil in electric blender container. Blend on high. While blending, add carrots. When carrots reach grated consistency, add 1 cup sugar, cinnamon, salt, and pecans. Blend until pecans are chopped.

In large bowl, sift flour, baking powder, baking soda, and remaining sugar. Add blender ingredients. Stir.

Pour into prepared cake mold and cook on low for 15 minutes. Rotate dish one quarter turn at 3 to 4 minute intervals during cooking time.

Cook on HI for 4 minutes. Rotate dish one quarter turn.

Cook on HI for 4 to 5 minutes, or until cake tests done with toothpick.

Let stand 10 minutes.

Invert on cooling rack or serving plate. Cool completely.

Drizzle on Powdered Sugar Glaze or frost with Cream Cheese Frosting.

Powdered Sugar Glaze

1 tablespoon butter or margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 to 2 tablespoons milk
1/8 teaspoon salt

Put butter in 2 cup glass measure. Cook on Hi for 30 seconds, or until melted.

Add all ingredients. Start with 1 1/2 tablespoons milk. Add more only if needed to get glaze consistency.

Drizzle over cool cake.