1 1/2 c. salad oil
4 egg yolks
2 1/2 c. flour
1/4 tsp. salt
1 c. chopped pecans
1 3/4 c. grated raw carrots
2 1/2 c. sugar
5 tbsp. hot water
1 1/2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
4 egg whites

Cream oil and 2 1/4 cups sugar, add egg yolks one at a time. Stir in hot water. Stir together flour, soda, salt, and spices; stir into sugar mixture. Mix in carrots and nuts. Beat egg whites until foamy, then beat in remaining 1/4 cup sugar, 1 tablespoon at a time. When whites form soft peaks, fold into batter. Put in well-greased bundt pan. Bake at 350 degrees for 60 to 70 minutes. Frost with cream cheese icing; also excellent un-iced.