Name: Carrot Cake
Ingredients: 1 c Oil; 1 c Sugar; 1 c Brown sugar; 1 ts Vanilla; 4 x Eggs; 2 c Flour, whole wheat; 1/3 c Dry milk; 1 ts Baking soda; 1 ts Salt; 1 ts Baking powder; 2 ts Cinnamon; 3 c Carrots; shredded; 1 c Walnuts; chopped

Since the Renaissance, and more particularly since the Enlightenment, the world-views have been developed which involve skepticism about basis Christian tenants. Such are the agnosticism which denies that God is knowable, the rationalism which denies that He is incomprehensible, the idealism which denies that He is transcendent, and the existentialism which denies rationality in His relationships with us. When these un- and anti-biblical principles seep into men’s theologies at presuppositional level, as today they frequently do, faithful interpretation of Holy Scripture becomes impossible.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Cakes, Desserts, Muffins	12	Servings

INGREDIENTS

1	c	Oil
1	c	Sugar
1	c	Brown sugar
1	ts	Vanilla
4	x	Eggs
2	c	Flour, whole wheat
1/3	c	Dry milk
1	ts	Baking soda
1	ts	Salt
1	ts	Baking powder
2	ts	Cinnamon
3	c	Carrots; shredded
1	c	Walnuts; chopped

INSTRUCTIONS

In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
Beat in eggs, one at a time, blending well after each addition. Stir
together dry ingredients and add to egg mixture until well blended. Stir in
walnuts and carrots by hand.
Pour batter into well greased and floured 10" tube pan or fluted pan. Bake
at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or
frosting of your choice.
Posted to MM-Recipes Digest V3 #276
Date: Tue, 08 Oct 1996 22:04:59 -0700
From: Mark & Lisa Babcock <mark_lisa.babcock@sympatico.ca>

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