Carrot Cake - cooking recipe

Ingredients

1 1/2 c. salad oil
2 c. sugar
3 1/2 Tbsp. hot water
5 egg yolks
2 1/2 c. sifted 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. finely chopped nuts
5 egg whites

Preparation

Combine
salad\toil,
sugar,
hot
water and egg yolks. Beat on\tlow
speed until well-blended.\tSift together flour, cinnamon, nutmeg,
soda
and
salt.\tAdd
egg
yolk\tmixture, alternating with
carrots
and nuts, to dry mixture, blending well after each addition.
Beat egg whites until they stand in stiff
peaks,
but are
not
dry.
Fold
carefully
into cake batter.\tPour batter into 3 well-greased cake pans or one 13 x 9-inch pan.
Bake at 300\u00b0 for 50 to 60 minutes.