In a large mixing 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. Pour into a 10-inch fluted tube pan that has been coated with nonstick cooking spray and floured. Bake at 350F for 1 hour or until a wooden pick comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners sugar if desired.