Let me now therefore, once more, before I finally cease to speak to this congregation, repeat, and earnestly press the counsel which I have often urged on the heads of families, while I was their pastor, to great painfulness in teaching, warning, and directing their children; bringing them up in the training and admonition of the Lord; beginning early, where there is yet opportunity, and maintaining constant diligence in labours of this kind.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains, Dairy		Cakes	1	Servings

INGREDIENTS

2	c	All-purpose flour
2	c	Sugar
1/2	ts	Salt
1	ts	Baking soda
2	ts	Ground cinnamon
3		Eggs
1 1/2	c	Vegetable oil
2	c	Finely grated carrots
1	ts	Vanilla extract
1	c	Well-drained crushed pineapple
1	c	Shredded coconut
1	c	Chopped nuts, divided CREAM CHEESE FROSTING:
2	pk	(3 ounces each) cream cheese, softened
3	c	Confectioners' sugar
6	tb	Butter or margarine, softened
1	ts	Vanilla extract

INSTRUCTIONS

In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350! for
50-60 minutes or until cake tests done. Cool. Combine frosting ingredients
in a small bowl; mix until well blended. Frost cooled cake. Sprinkle with
remaining nuts. Store in refrigerator.
Yield: 12-1 6 servings. From the files of Al Rice, North Pole Alaska. Feb
1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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