Microwave Carrot Cake - cooking recipe

Ingredients

325 ml white sugar
250 ml oil
5 ml vanilla
3 eggs
300 ml all-purpose flour
75 ml whole wheat flour
2 ml salt
7 ml baking soda
15 ml cinnamon
175 ml coarsely chopped nuts
625 ml grated carrots
Cinnamon Cream Cheese Frosting
125 g cream cheese
45 ml softened butter
250 ml powdered fruit sugar or 250 ml icing sugar
2 ml cinnamon

Preparation

In a large bowl, blend sugar, oil and vanilla.
Add eggs and beat well.
In small bowl mix flours, salt, soda, cinnamon and cloves.
Stir in nuts.
Stir dry ingredients into wet.
Fold in carrots.
Turn into 3 liter microwaveable bundt pan.
Microwave 10 minutes, rotating dish 1/4 turn every 4 minutes.
(Note exact cooking time will depend on power of oven. I find more like 11 minutes is required. Top may appear slightly raw but will continue to cook as heat works its way out from the inside of the cake.) Let stand 10 minutes on heat proof surface.
Loosen sides and centre.
Invert on serving plate and cool.
Frost or ice with Cinnamon Cream Cheese frosting (icing).
Frosting: In small bowl, cream butter and cheese.
Blend in sugar and cinnamon until light and fluffy.
Spread over carrot cake.