1 c. sugar
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. each salt and ground nutmeg
2 c. shredded carrots (about 3 med.)
3/4 c. coarsely chopped walnuts
2/3 c. vegetable oil
2 lg. eggs or 3 med.

LARGE BOWL: Combine flour, sugar, cinnamon, soda, salt and nutmeg; stir. Stir in carrots and nuts.

SMALL BOWL: Beat together oil, eggs. Add oil mixture to dry ingredients. Mix thoroughly. Spoon batter into microwave ring container. Elevate dish on inverted glass pie plate.

Microwave on 70 percent power (medium - high) for 10 to 12 minutes. Turn dish half turn after 5 minutes. Insert toothpick to check if done.

CREAM CHEESE HARD SAUCE:

1/4 c. butter, softened
1 tsp. vanilla extract
1 1/2 c. powdered sugar, sifted

Mix with an electric mixer or by hand. Beat together cream cheese, butter and vanilla. Beat in powdered sugar until smooth. Use cool but not cold or sauce will be too hard to spread. Makes about 2 cups.