1 1/2 c. salad oil
2 1/2 c. sugar
4 egg yolks
5 tbsp. hot water
2 1/2 c. sifted all-purpose flour
1 1/2 tsp. double-acting 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 raw carrots
1 c. chopped black walnuts
4 egg whites

Preheat oven to 350 degrees. Grease a 9-inch tube pan and dust lightly with flour. Cream oil and sugar until well-mixed. Beat in egg yolks, one at a time. Beat well after each addition. Beat in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon, cloves; beat into egg mixture. Into batter stir grated carrots, then walnuts. Beat egg whites until soft peaks form; fold into batter. Turn into prepared pan. Bake 60 to 70 minutes or until cake tests done.