2 c. shredded, raw carrots
1 1/2 c. sugar
1 c. vegetable oil
1/4 c. orange juice
3 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 c. chopped nuts
2 tsp. cinnamon
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg

Mix together carrots, sugar, oil, orange juice, eggs and vanilla until well blended. Combine remaining ingredients and stir into carrot mixture.

Pour into a 12 cup fluted pan. Microwave 10-12 minutes on high. Let cake stand upright in pan for 10 minutes before removing cake from pan. When cake cools, frost with cream cheese frosting if desired.

Note: To make frosting: Microwave a 3 ounce package cream cheese for 2 minutes and add 2 cups of confectioners' sugar and 1-2 tablespoons orange juice.