Spicy Carrot Cake - cooking recipe

Ingredients

1 1/2 c. salad oil
2 1/2 c. granulated sugar
4 egg yolks
5 Tbsp. hot water
2 1/2 c. sifted all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
1 3/4 c. grated raw carrots
1 c. chopped pecans
4 egg whites
3/4 c. sifted confectioners sugar
1 Tbsp. lemon juice

Preparation

Heat oven to 350\u00b0.
Grease and flour 10-inch heavy cast-aluminum Bundt pan.
In large bowl with electric mixer at medium speed, cream oil and sugar until well mixed.
Beat in egg yolks one at a time.
Beat in hot water.
Sift rest of dry ingredients.
Beat into egg mixture.
Stir in 1 1/2 cup carrots, then pecans.
Beat egg whites until soft peaks form; fold into batter.
Put into pan.
Bake 60 to 70 minutes.
Cool in pan 15 minutes.
Remove and cool on wire rack.