Beat egg whites and salt at high speed with an electric mixer until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
Beat egg yolks and 1/4 cup hot water at medium-high speed until foamy. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
Stir carrot and next 7 ingredients into yolk mixture; fold in egg white mixture. Pour batter into a lightly greased 10-inch springform pan.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack. Spread top and sides with Chocolate Glaze.