Ingredients

1 1/2 cups flour , 2 1/4 teaspoons ground cinnamon , 1 1/2 teaspoons baking soda , 3/4 teaspoon ground nutmeg , 1/2 teaspoon salt , 1 1/2 cups sugar , 1 cup vegetable oil , 2 eggs , 4 medium carrots -- grated , 1 cup walnuts -- coarsely chopped , ----- Cream Cheese Hard Sauce ----- , 3 ounces cream cheese -- softened , 1/4 cup butter or margarine -- softened , 1 teaspoon vanilla extract , 1 1/2 cups confectioner's sugar -- sifted

Method

1. Combine flour, cinnamon, baking soda, nutmeg, and salt; set aside. , 2. In a large bowl beat together sugar, oil, and eggs. Stir in carrots and nuts. Add dry ingredients; mix to combine thoroughly. , 3. Lightly butter a ceramic or plastic fluted tube pan. Spoon in batter. Elevate pan on an inverted dish or plastic trivet. , 4. Microwave on 50% power 18 to 24 minutes, rotating pan a half turn, if necessary, for even cooking. Cake will pull away slightly from the side of the pan when done, and a skewer inserted in the center will come out clean. , 5. Cool slightly before inverting onto a serving plate. Serve with Cream Cheese Hard Sauce. , ----- Cream Cheese Hard Sauce ----- , With an electric mixer or by hand, cream together cream cheese, butter, and vanilla. Gradually beat in confectioners' sugar until smooth. , To make in food processor: Process cream cheese, butter, and vanilla. Add sugar all at once and process a few seconds. Cover and refrigerate to cool. Serve cool but not thoroughly chilled or sauc