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

Blend together oil, sugar, water, and egg yolks at low speed. Do not over beat. Sift together. Add to yolk mixture alternately with carrots and nuts. Beat on low speed until blended after each addition. Beat egg whites until stiff but not dry. Fold into cake batter. Bake in three 9 inch cake pans greased and floured at 300 degrees for 50 minutes or until done. Cool in pans on wire rack. Has special frosting recipe.