INGREDIENTS

1 1/2 CUPS SALAD OIL (NOT COCONUT OIL)
2 1/2 CUPS WHITE SUGAR
4 EGGS SEPERATED
5 TABL HOT WATER
2 1/2 CUPS FLOUR
1 1/2 TEAS BAKING POWDER
1/2 TEAS BAKING SODA
1/4 TEAS SALT
1 TEAS GRATED NUTMEG
1 TEAS CINNAMON POWDER
1 TEAS GOUND CLOVES
1 3/4 CUPS GRATED FRESH CARROTS
1 CUP CHOPPED WALNUTS ( I HAVE USED CADJU ROASTED)

GLAZE
3/4 CUP SIFTED CONFECTIONARY SUGAR
1 TABL LEMON JUICE

METHOD

Heat oven to 350 F.Grease and flour a 13 x 9 cake pan or a fluted
bundt pan. In large mixing bowl at medium speed, cream oil and
sugar until well blended.

Then beat in egg yolks, one at a time, beating well after each
addition. Beat in the hot water. Sift together flour, baking powder,
salt and spices.Beat into the sugar mixture. Stir into the batter
the carrots, and nuts.

Beat egg whites until soft peaks form ,fold into the batter. Mix well.
Pour into the prepared pans.

Bake for 60 minutes or intil cake tester comes out clean.(baking time
will depend on each oven)

Cool in pan 15 mins then remove and finish cooling on wire rack.

Make glaze--------mix sugar and lemon juice and drizzle over cooled
cake. Could be decorated with chopped nuts or with grated carrots.
I prefer the later. It makes it look very pretty.

p.s. cake keeps well when wrapped and refrigerated.

Let me know if you liked it.
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