Our self-abnegation is thus not for our own sake but for the sake of others. And thus it is not to mere self-denial that Christ calls us but specifically to self-sacrifice, not to unselfing ourselves but to unselfishing ourselves. Self-denial for its own sake is in its very nature ascetic, monkish. It concentrates our whole attention on self—self-knowledge, self-control - and can therefore eventuate in nothing other than the very apotheosis of selfishness. At best it succeeds only in subjecting the outer self to the inner self or the lower self to the higher self, and only the more surely falls into the slough of self-seeking, that it partially conceals the selfishness of its goal by refining its ideal of self and excluding its grosser and more outward elements. Self-denial, then, drives to the cloister, narrows and contracts the soul, murders within us all innocent desires, dries up all the springs of sympathy, and nurses and coddles our self-importance until we grow so great in our own esteem as to be careless of the trials and sufferings, the joys and aspirations, the strivings and failures and successes of our fellow-men. Self-denial, thus understood, will make us cold, hard, unsympathetic—proud, arrogant, self-esteeming—fanatical, overbearing, cruel. It may make monks and Stoics, it cannot make Christians.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Dessert	16	Servings

INGREDIENTS

2	c	All-purpose flour
2	c	Sugar
2	ts	Baking soda
1 1/2	ts	Ground cinnamon
1	ts	Baking powder
1/4	ts	Salt
4	md	Carrots; shredded (2 cups)
1/4	c	Buttermilk or sour milk
1/4	c	Cooking oil
1	cn	(8 1/4 oz.) crushed pineapple, drained
1	c	Chopped walnuts
3		Eggs
1/2	c	Coconut
1	ts	Vanilla
		Buttermilk Glaze
		Nutty Cream Cheese Frosting

INSTRUCTIONS

Grease and lightly flour two 9x 1 1/2 inch round baking pans (or one 13x9x2
inch baking pan); set aside. In a large mixing bowl combine flour, sugar,
baking soda, cinnamon, baking powder, and salt. Add shredded carrot,
buttermilk or sour milk, cooking oil, pineapple, nuts, eggs, coconut, and
vanilla. Stir till combined. Spread batter in prepared pans.
Bake in a 350 oven for 40-45 minutes or till cakes spring back when touched
lightly. Pour buttermilk glaze evenly over tops of cakes. Cool cakes in
pans on wire racks for 15 minutes. Remove layer cakes from pans and place
on wire racks (do not remove cake from 13x9 inch pan). Cool completely.
Frost with nutty cream cheese frosting. Store in refrigerator.
Buttermilk Glaze: Combine 1/2 cup sugar, 1/4 cup buttermilk or sour milk,
1/4 cup margarine or butter and 2 teaspoons light corn syrup. Bring to
boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and
stir in 1/2 teaspoon vanilla.
Nutty Cream Cheese Frosting: In a large mixing bowl beat two 3-ounce
packages cream cheese, 1/2 cup softened margarine or butter, and 2
teaspoons vanilla with an electric mixer on medium to high speed till light
and fluffy. Gradually add 4 1/2 to 4 3/4 cups sifted powdered sugar,
beating to spreading consistency. Stir in 1/2 cup chopped walnuts. Makes
about 2 cups.
Recipe by: Better Homes & Gardens Farmer's Market Cookbook
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997

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