1 1/2 c. vegetable oil
2 1/2 c. sugar
4 eggs, separated
2 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
1 3/4 c. raw carrots, grated, divided
1 c. pecans, chopped

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan.

Mix oil and sugar together. Beat in the egg yolks one at a time. Continue to beat and add 5 tablespoons of hot water.

Sift together flour, baking powder, baking soda, salt and spices. Add to the egg mixture.

Reserve 1/4 cup of grated carrots for the garnish and stir in the remaining carrots and pecans.

Beat the egg whites until they form stiff peaks, fold in.

Pour the batter into prepared pan and bake at 350 degrees for 60 to 70 minutes or until cake tests done.

Cool in pan right side up for 15 minutes, then turn out on cooling rack. Drizzle with glaze (if desired) in a circle on top of the cake and sprinkle with remaining carrots.

GLAZE:

3/4 c. sifted confectioners' sugar
3 tbsp. lemon juice