Preheat oven to 450˚F. Line a jelly roll pan with parchment paper. Set aside.

Cut each carrot in half to make 2 (3–4 inch) pieces.

Cut each carrot half in half lengthwise. With the cut-side-down on your cutting board, cut each half into 3 equal strips to make carrot sticks.

Place the egg white into a large shallow bowl or container and whip with a fork or whisk till foamy.

In a large bowl, mix the olive oil, water, garlic powder, cumin, sugar, paprika, and white pepper.

Place the carrot sticks into the beaten egg; turning to coat the carrots in the egg white.

Remove the carrots from the egg white and stir into the spice mixture. Arrange in a single layer on the prepared pan. Sprinkle with salt.

Roast, uncovered, for 20 minutes.

Transfer to a serving plate or bowl