• Whisk together eggs, oil, milk and sugar in a large mixing bowl
• Add the flour, cinnamon, bi-carb soda and fold through until mixture is just combined
• Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan
• Elevate cake pan by placing cake pan onto a microwave-safe rack or upturned cup and plate
• Select 50% power and dial up 12 minutes cook time. Press START button
• Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time

Cream Cheese Frosting

• Using an electric mixer, beat butter, cream cheese and vanilla on a medium speed for about 1-2 minutes or until well combined
• Reduce speed and add sugar; once added increase speed again until mixed well
• Spread on cooled cake and garnish with extra chopped walnuts