1. Preheat oven to 350 degrees. Grease swell, then flour 10-inch bundt pan.

2. In large roll, with electric mixer at medium swiftness, cream oil and sugar
until well motley. Beat in egg yolks, one at a time, beating well after each
enlargement, then beat in hot weewee.

3. Sift together flour, baking pulverize, baking pop, saltiness, and spices, then
beat into egg assortment.

4. Stir in grated carrots into buffet, then add the chopped pecans.

5. Beat egg whites in a separate bowl until soft peaks manakin, then fold into
buffet.

6. Turn into prepared bundt pan and bake at 350 for 60 to 70 transactions, or
until a cake tester or toothpick comes out unobjectionable. Cool in pan for 15
proceedings, then remove from pan and cool on torture.

7. Dust cake with powdered clams, if desired. Cut into wedges to serve.
Cake keeps swell when wrapped and refrigerated.