Coconut-Pecan Carrot Cake - cooking recipe

Ingredients

2 3/4 c. sifted cake flour
2 1/2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. vegetable oil
2 c. sugar
4 eggs, separated
1/4 c. warm water
3 c. grated carrots
Coconut-Pecan Frosting

Preparation

Combine flour, cinnamon, soda and salt; set aside.
Combine oil and sugar; beat until smooth.
Combine egg yolks and water; add to oil mixture, beating well.
Stir in carrots and flour mixture, mixing until well blended.
Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture. Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pans for 10 minutes. Remove layers from pans; place on wire racks and let cool completely.