Carrot Spice Cake

• 1-1/4 cups sugar
• 3/4 cup light corn syrup
• 3/4 cup fat-free milk
• 8 egg whites
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups grated carrots
• Confectioners' sugar, optional

1. In a large bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter.
2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350u0b0 for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners' sugar if desired.

sugar, light corn syrup, milk, egg whites, flour, baking powder, baking soda, ground cinnamon, salt, carrots, confectioners

Taken from www.tasteofhome.com/recipes/carrot-spice-cake/ (may not work)