In a large mixing bowl, combine eggs, sugar, oil and vanilla. Blend in flour, salt, baking soda, cinnamon and cloves. Fold in carrots and nuts. Pour into 12 cup microwave bundt pan. Microwave high (100%) 12 to 14 minutes, rotating 1/4 turn every four minutes. Rest 10 minutes.
Loosen sides and center; invert on serving plate. Frost with cream cheese frosting. (Cake will release better if you Pam and sugar the pan with granulated sugar.) Frost with the following:
In a small bowl, beat 3 ounces softened cream cheese and 3 tablespoons softened butter. Blend in 1/2 pound powdered sugar and 1 teaspoon vanilla until fluffy. Spread on slightly warm carrot cake. Makes 1 1/2 cups.
