1/2 c. vegetable oil
2 c. brown sugar, firmly packed
1 tbsp. honey
4 eggs
2 c. flour
2 tsp. baking powder
2 tsp. lemon juice
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. grated carrots
1 c. chopped pecans

Grease bottoms of two 8x2 inch round cake dishes; line with wax paper. Combine oil, sugar, honey and eggs. Blend in flour, baking powder, lemon juice, vanilla, cinnamon, baking soda and salt. Stir in carrots and nuts, mixing well. Pour batter into cake dishes. Place on inverted saucers in microwave oven. Micro-cook on 80% power, 7 to 10 minutes or until wooden toothpick inserted in center comes out clean. Let cool completely before removing from dish. Makes 10 to 14 servings.

Conventional oven: Follow directions above except preheat oven to 350 degrees F. Inverted saucers are not needed. Cook 30 to 35 minutes.

CREAM CHEESE FROSTING:

2 pkgs. (3 oz. each) cream cheese, softened
2 tbsp. milk
2 tsp. vanilla
5 c. sifted confectioners' sugar
8 whole pecans

Combine cream cheese, milk and vanilla. Gradually add confectioners' sugar, beating until smooth. Frost cake. Top with pecans. Frosts one 8 inch layer cake.