Spicy Carrot Cake

• 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 1/2 tsp. double-acting baking powder
• 1/2 tsp. baking soda
• 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

1. Early in day:
2. Start heating oven to 350u0b0.
3. Grease well, then flour 10-inch heavy cast aluminum Bundt cake pan.
4. In a large bowl, with electric mixer at medium speed, cream oil and sugar until well mixed, then beat in egg yolks, one at a time, beating well after each addition.
5. Now beat in hot water.
6. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves; beat into egg mixture.

salad oil, sugar, egg yolks, water, flour, doubleacting baking powder, baking soda, salt, nutmeg, cinnamon, ground cloves, carrots, pecans, egg whites, confectioners sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030477 (may not work)