This keeps well if wrapped in foil and frozen, glaze just before serving.

1 1/2 c. vegetable oil
2 1/2 c. sugar
4 eggs, separated
5 tbsp. very hot water
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. peeled, grated and firmly packed carrots
1 c. chopped walnuts

LEMON GLAZE:

3/4 c. powdered sugar
2 tbsp. lemon juice

Preheat oven to 350 degrees. Grease and flour large angel food cake pan. In large bowl of electric mixer, beat the oil and sugar at medium speed until well blended. Beat in egg yolks, one at a time, beating well after each addition. Beat in water.

In separate bowl, sift together flour, baking powder, baking soda, cinnamon. Add this to egg mixture and beat well. Stir in the grated carrots and chopped nuts; mix well. Beat egg whites to soft peak, and fold them into batter.

Pour batter into the prepared pan, bake for 70 minutes. Let cool for 15 minutes, then turn out onto plate to cool for 5 minutes more before glazing.

Meanwhile, to prepare lemon glaze, in small bowl, beat together powdered sugar and lemon juice. Drizzle over the top of cake.