Carrot Cake - cooking recipe

Ingredients

1 c. corn oil
1 3/4 c. granulated sugar
3 eggs
1 1/2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. ground cloves
2 c. peeled and grated carrots
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple
Cream Cheese Frosting
3/4 c. shredded coconut

Preparation

Beat together 1 cup corn oil, sugar and eggs.
Combine 1 1/2 cups flour, baking soda, salt, cinnamon and cloves.
Combine these 2 mixtures.
Blend to mix well.
Add carrots, walnuts and drained pineapple to mixture.
Blend well.
Pour batter into a microwave-safe Bundt cake dish.
Microwave, covered, at High power for about 3 minutes.
Remove cover.
Microwave for another 12 to 14 minutes at High power, letting cake rest for 2 minutes after 5 minutes of microwaving.
Remove cake from oven.
Let rest for 5 minutes.
Remove from pan.
Let cool.
Frost cake when cool. Sprinkle with coconut.