1 1/2 c. vegetable oil
2 1/2 c. sugar
4 eggs, separated
2 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 c. raw carrots, grated
1 c. pecans, chopped
Glaze (recipe below)

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Mix the oil and sugar together. Beat in the egg yolks, 1 at a time. Continue to beat and add 5 tablespoons of hot water. Sift together the flour, baking powder, baking soda, salt and spices. Add to the egg mixture. Stir in the carrots and pecans. Beat the egg whites until they form peaks; fold in. Pour the batter into the prepared pan and bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Cool in the pan right side up for 15 minutes, then turn out to finish cooling on a cake rack. Drizzle the glaze in a circle on top of the cake.

GLAZE:

1 c. sifted confectioners' sugar
3 tbsp. lemon juice

Mix the above together to make a glaze.