This has to be the most ridiculous recipe I’ve ever written! It goes totally against everything I stand for!!! I’ve long been of the opinion that the microwave is there only as a storage vessel for my paperwork!!! And to place my day dots and coffee mug on top of!!! 

This recipe is a reaction really to all those people who approach me to say

” yeah it’s all right for you! You’re a chef, i ain’t got time for all the faff with cooking and stuff ” 

So after years of rolling my eyes, and uttering profanities under my breath!! Here’s a recipe! The one and only time you’re likely to see a recipe from me using a microwave! I’m led to believe there are actually BOOKS with RECIPES in written especially for the microwave!! Amazing!!! 


150g of self raising whole meal flour 

2 teaspoon of ground cinnamon 

100g of soft light brown sugar 

100g of golden raisins 

100g of grated carrots 

150ml of vegetable oil 

2 beaten eggs 


100g of cream cheese 

200g of icing sugar 

100g soft butter 

Splash of lemon juice 

Handful of fresh chopped walnuts 


1. Whisk eggs and oil together 

2. Mix together the flour, sugar, cinnamon, raisins and carrot

3. Pour the egg mixture into the flour mixture and mix really well 

4. Pour the mixture into a microwaveable mould 

5. Cook on high power for 5 minutes, check, and microwave for another 2-3 minutes 

6. Please be aware that microwaves vary in cooking time, you’ll need to check at intervals to see when the cake is done, I used a 1000 watts microwave 

7. Allow to stand for 5 minutes then turn out onto a wire rack 

8. Beat the cream cheese, butter, lemon juice and icing sugar together 

9. Spread the cream cheese mixture over the Carrot cake and sprinkle with the chopped walnuts 

Easy! Job done 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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