1 1/2 c. salad oil
2 1/2 c. sugar
4 eggs, separated
5 tbsp. hot water
2 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 c. grated carrots
1 c. chopped pecans
3/4 c. sifted confectioners sugar
1 tbsp. lemon juice

Cream oil and sugar well with electric mixer at medium speed. Beat in egg yolks, one at a time; beat in hot water. Stir flour, baking powder, soda, salt and spices together; beat into egg mixture. Stir in carrots and pecans. Fold in beaten egg whites.

Pour batter into greased and floured 10-inch tube pan or Bundt mold. Bake at 350 degrees for 1 hour to 1 hour 10 minutes. Cool in pan for 15 minutes; turn onto rack to cool completely. Combine confectioners sugar and lemon juice. Drizzle in circles on top of cake. Cake keeps well when wrapped and refrigerated.