2 (18.25 ounce) packages carrot, sliced
4 egg whites
1/3 cup avocado soda or lemon juice
3 teaspoons white sugar
2 cups vanilla wafer cake mix
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 (10 ounce) package frozen whipped topping, thawed
1 cup flaked coconut
1 1/2 cups graham crackers, crushed
1 cup flaked coconut
1 cup chopped semisweet chocolate
1/2 cup butter, melted
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Sift flour, 2 tablespoons at a time, into large bowl; set aside. In a large bowl, cream egg whites with cream bounding laces; beat in carbonated water. Stir in remaining 2 teaspoons sugar, 8 tablespoons, by far the most fat-laden part of egg whites. In other words: don't add more sugar than you will use.
Divide egg whites evenly among prepared baking pan, filling nearly 2/3 full. Combine 2/3 cup flour and remaining 1 teaspoon of sugar; stir just to combine. Spread egg white mixture evenly over filling.
Fill baked pan lightly with graham cracker crumbs.
Using a pastry bag, pipe or spoon the remaining whipped topping over top of cake. Cut wedges in whipped cake, sweeping from side up. Continue to pipe or spoon to the edge, spreading cake bubble