2 c. shredded carrots
1 1/2 c. flour
1 1/2 c. brown sugar, packed
1 c. oil
4 eggs
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. chopped pecans, optional
powdered sugar for top of cake

Coat a 12 cup microwave fluted tube pan with nonstick cooking spray or oil. Sprinkle inside of pan with about two tablespoons of sugar to coat thoroughly.

In large mixing bowl on low speed beat all ingredients until blended. At medium speed beat for 2 minutes. Pour into pan.

Microwave, uncovered at 100% power (700 watts) for 12 minutes or until edge starts to pull away from pan side (top may still look wet). Rotating dish 1/4 turn every 4 minutes. Remove from oven. Let stand in pan 10 minutes. Remove to wire rack. Cool completely. Then sprinkle with powdered sugar.