1 1/2 c. salad oil
2 1/2 c. sugar
4 eggs, separated & unbeaten
5 tbsp. hot water
2 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 3/4 c. grated raw carrots
1 c. chopped pecans
3/4 c. confectioners' sugar, sifted
1 tbsp. lemon juice

Heat oven to 350 degrees. Grease well, then flour 10 x 4 1/2 inch cast aluminum Bundt pan. In large bowl with mixer at medium speed, cream salad oil with sugar. Beat in egg yolks, one at a time, then hot water. Sift flour with baking powder, soda and spices; beat into egg mixture. Stir in 1 1/2 cups carrots and pecans. Beat egg whites until soft peaks form; fold into batter.

Turn into prepared pan. Bake 60-70 minutes or until cake tester comes out clean. Cool in pan 15 minutes, then remove and finish cooling.

Combine sifted confectioners' sugar with lemon juice. When cake is cool, drizzle glaze on top letting some run down sides. Sprinkle top with remaining carrots. Cake keeps well if wrapped and refrigerated or frozen.