1 1/2 c. all-purpose flour
2 tsp. ground cinnamon
1 1/4 tsp. baking powder
1 tsp. ground cloves
3/4 tsp. salt
1/2 tsp. nutmeg
1 1/2 c. granulated sugar
1 c. vegetable oil
3 lg. eggs
1 tsp. vanilla extract
2 1/2 c. finely shredded carrots (about 12 oz.)
3/4 c. walnut pieces

Lightly coat a 12 cup microwave safe fluted tube pan with vegetable oil cooking spray.

Mix flour, cinnamon, baking powder, cloves, salt and nutmeg in a large bowl. Beat in sugar, oil, eggs and vanilla with a wooden spoon until blended. Stir in carrots and nuts; then add flour mixture until well blended.

Pour into pan. Place pan on a trivet in microwave oven. Microwave on high 14- 16 minutes, rotating pan 1/4 turn three times until a skewer inserted in center comes out clean. Cool 10 minutes in pan. Invert on rack and let cool.

CREAM CHEESE GLAZE:

1 1/2 oz. (1/2 of 3 oz. pkg.) cream cheese, at room temp.
1 tbsp. butter
1/4 tsp. vanilla extract
1 c. confectionery sugar

Beat together. Microwave until softened. Pour over cake.