1 c. vegetable oil
2 c. molasses
4 eggs, separated
2 1/2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. cinnamon
1 1/2 c. raw carrots, grated
1 c. walnuts
Cream Cheese Frosting

Preheat oven to 350 degrees. Grease and flour a 10" tube cake pan. Mix oil and molasses together. Beat in the egg yolks, one at a time. Continue to beat and add 5 tablespoons of hot water. Sift together flour, baking soda, baking powder, salt and spices. Add to the egg mixture. Combine carrots, nuts, stir into prepared pan and bake at 350 degrees for 60 to 70 minutes. Cool in the pan right side up for 15 minutes, turn out to finish cooling on cake rack.

FROSTING:

8 oz. cream cheese, room temp.
5 tbsp. butter, room temp.
3 c. confectioners' sugar
1 tsp. vanilla extract
1/2 tsp. ginger

Cream together cream cheese and butter. Slowly add confectioners' sugar and whip until mixture is smooth and free of lumps. Stir in vanilla and ginger. Spread on cooled carrot cake.