2 c. raw carrots, shredded
1 c. vegetable oil
3 eggs
1 1/2 c. all purpose flour
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 c. sugar
1/4 c. orange juice
1 tsp. vanilla
1/2 c. nuts, chopped
1 1/4 tsp. baking soda
1/2 tsp. ground nutmeg

Mix together carrots, sugar, oil, orange juice, eggs and vanilla until well blended. Combine remaining ingredients and stir into carrot mixture. Pour into a 12-cup fluted pan. Microwave 10 to 12 minutes. Let cake standupright in pan for 10 minutes before removing cake from pan. When cake cools, frost with cream cheese frosting. Note: To make cream cheese frosting, microwave a 3 ounce package of cream cheese for 2 minutes and add 2 cups of confectioners' sugar and 1 to 2 tablespoons orange juice.