SPICY CARROT CAKE

1 1/2 cups salad oil
2 1/2 cups granulated sugar
4 eggs, separated
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 3/4 cups grated raw carrots
5 tablespoons hot water
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
1 cup chopped nuts
Preheat oven to 350°. Grease well and flour 2 loaf pans or 1 tube pan.
In large bowl cream oil and sugar until well mixed. Beat in egg yolks, one at a time, beating well after each addition. Beat in hot water.
Sift together dry ingredients and beat into egg mixture. Into batter stir 1 1/2 cups* grated carrots, then nuts.
Beat egg whites until soft peaks form; then fold into batter. Bake 60 to 70 minutes or until toothpick, inserted in center, comes out clean. Cool in pan 15 minutes; then remove from pan and finish cooling on wire rack.

GLAZE
Combine sugar and juice. Dribble on top of cake and sprinkle with remaining 1/4 cup carrots.
*I use all the carrots in the batter and none on the icing. In fact, I prefer the cake without any icing.
This cake keeps well refrigerated or frozen.
TIP: Soften hard, lumped brown sugar by placing a piece of damp paper towel in the box of sugar. Close tightly and heat in microwave oven for 20 seconds on high.