Best Ever Microwave Carrot Cake

• 1 cup corn oil
• 1 3/4 cups sugar
• 3 large eggs
• 1 1/2 cups flour, all-purpose
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1 teaspoon cloves, ground
• 2 cups carrots grated
• 1 cup walnuts chopped
• 8 ounces pineapple, canned, crushed well drained
• 3/4 cup coconut, shredded (desiccated)
• 8 ounces cream cheese two packages
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

1. Beat 1 cup corn oil, sugar and eggs.
2. Combine 1 1/2 cups flour, baking soda, salt cinnamon and cloves.
3. Add the wet ingredients to the dry ingredients and mix well.
4. Add the shredded carrots, walnuts and drained pineapple to mixture.
5. Blend well.
6. Pour batter into a microwave safe bundt cake dish,
7. Microwave, covered, at HIGH power for 3 minutes.
8. Remove cover.
9. Microwave for another 12 to 14 minutes at HIGH power,
10. Let the cake rest for 2 minutes after 5 minutes of microwaving.
11. Remove cake from the microwave oven.
12. Let rest for 5 minutes.
13. Remove from pan.
14. Let cool.
15. Frost cake when cool.
16. Sprinkle with coconut.
17. Cream Cheese Frosting
18. In a bowl, thoroughly blend together the cream cheese, powdered sugar and vanilla.
19. May be doubled if desired.

corn oil, sugar, eggs, flour, baking soda, salt, cinnamon, carrots, walnuts, pineapple, coconut, cream cheese, powdered sugar, vanilla

Taken from recipeland.com/recipe/v/best-microwave-carrot-cake-52839 (may not work)