Cream oil and sugar well with electric mixer at medium speed. Beat in the egg yolks, one at a time; beat in hot water. Stir flour, baking powder, soda, salt and spices together; beat into egg mixture. Stir in carrots and pecans. Fold in beaten egg whites. Pour batter into greased and floured 10-inch tube pan or Bundt mold. Bake at 350ºF. for 1 hour to 1 hour 10 minutes. Cool in pan for 15 minutes; turn onto rack to cool completely. Combine confectioners sugar and lemon juice. Drizzle in circles on top of cake. Cake keeps well when wrapped and refrigerated.
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