Carrot Cake - cooking recipe

Ingredients

1 1/2 c. Wesson oil
2 c. sugar
3 c. shredded carrots
3 c. flour (self-rising)
4 egg whites, slightly beaten
1 tsp. cinnamon
1 1/2 c. pecans, cut fine
4 egg whites, stiffly beaten

Preparation

Cream together oil and sugar.
Add carrots, flour, 4 egg whites (slightly beaten) and cinnamon.
Add pecans.
Fold in 4 egg whites (stiffly beaten).
Pour in ungreased pans and bake at 375\u00b0 for 35 minutes.