Dwynette's Nutty-Spicy Carrot Cake

2 C sugar

4 eggs

2-1/2 C cake flour

2 t cinnamon

1-1/2 t nutmeg

1-1/2 t soda

1/2 t salt

1-1/2 C cooking oil

4 T hot water

1-1/2 C grated carrots

2/3 C black walnuts

Beat egg whites (to use later). In large bowl beat egg yolks and sugar. Add cooking oil, all dry ingredients, water, carrots and nuts. Fold in beaten egg white. Cook at 350 in large pan or layers. When cool, top with marshmallow frosting or German chocolate filling.