Dairy-Free Carrot Bundt Cake - cooking recipe

Ingredients

2 1/2 cups sugar
1 cup cooking oil
4 eggs, separated
5 tablespoons hot water
2 1/2 cups flour
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon clove
1 1/2 cups carrots, raw, grated
1 cup pecans, chopped

Preparation

In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).