Coconut Pecan Carrot Cake

2 3/4 cups self-rising flour
2 teaspoons ground cinnamon
1/2 teaspoon cardamom
1 1/4 cups vegetable oil
2 cups sugar
4 eggs separated
1/4 cup warm water
3 cups grated carrots
Coconut-Pecan Frosting (below)

Preheat oven to 350�F. Spray 3 9-inch cake pans with non-stick vegetable spray.
In medium bowl, combine flour and spices; set aside.

In a large mixing bowl, combine oil and sugar; beat until smooth. Add egg yolks and water, beating well. Stir in carrots and flour mixture until well blended. In a medium bowl, beat egg whites until stiff; fold into the batter. Pour into prepared cake pans.

Bake 25 to 30 minutes or until a tester inserted in the centers of the cakes comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.

COCONUT-PECAN FROSTING

1 12-ounce can evaporated milk
1 cup water
1/2 cup butter or margarine
2 egg yolks
1 cup chopped pecans
1 cup flaked coconut
1 teaspoon vanilla extract

In a heavy saucepan, combine evaporated milk, sugar, butter, and egg yolks; bring to a boil. Reduce heat; cook for 12 minutes, stirring constantly, until mixture thickens. Remove from heat; stir in pecans, coconut, and vanilla until of spreading consistency. Spread frosting between layers and on top and sides of the cake.