Coconut-Pecan Carrot Cake

• 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

1. Combine flour, cinnamon, soda and salt; set aside.
2. Combine oil and sugar; beat until smooth.
3. Combine egg yolks and water; add to oil mixture, beating well.
4. Stir in carrots and flour mixture, mixing until well blended.
5. 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.
6. Bake at 350u0b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool cake in pans for 10 minutes. Remove layers from pans; place on wire racks and let cool completely.

cake flour, ground cinnamon, baking soda, salt, vegetable oil, sugar, eggs, warm water, carrots, coconutpecan frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686506 (may not work)