Name: Carrot Cake with Coconut Cream Cheese Frosting
Ingredients: 4 Eggs; 1 c Oil; 2 c Flour; 2 c Sugar; 2 ts Baking soda; 1 ts Salt; 2 ts Cinnamon; 1 ts Nutmeg; 1/4 ts Allspice; 1/4 ts Ground cloves; 1 lb Grated carrots; 3/4 c Chopped nuts; 1 c Raisins; 4 tb Butter or marg.; 2 c Coconut; 8 oz Cream cheese; 2 tb Milk; 1 Box confectioners sugar; 1/2 ts Vanilla

God saves believers by imputing to them the merit of Christ’s perfect righteousness – not in any sense because of their own righteousness. God accepts believers in Christ. He declares them perfectly righteous because of Christ. Their sins have been imputed to Christ, who has paid the full penalty. His righteousness is now imputed to them, and they receive the full merit for it. That is what justification by faith means.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			1	Servings

INGREDIENTS

4		Eggs
1	c	Oil
2	c	Flour
2	c	Sugar
2	ts	Baking soda
1	ts	Salt
2	ts	Cinnamon
1	ts	Nutmeg
1/4	ts	Allspice
1/4	ts	Ground cloves
1	lb	Grated carrots
3/4	c	Chopped nuts
1	c	Raisins
4	tb	Butter or marg.
2	c	Coconut
8	oz	Cream cheese
2	tb	Milk
1		Box confectioners sugar
1/2	ts	Vanilla

INSTRUCTIONS

CAKE
FROSTING
Beat eggs until foamy, add oil slowly, add dry ingredients, beat until
smooth. Add carrots, nuts, and raisins. Makes either (1) 9x13 or (3) 9"
layers; grease and flour pans. Bake in 350 oven for 25-40 minutes (least
time for layers).
frosting: Melt 2 tbls. butter in skillet, add coconut stirring constantly
over low heat until browned. Cool. Cream remaining butter, cream cheese,
milk, and vanilla. Beat in sugar and 1 1/2 cups coconut. Frost cooled cake,
sprinkle with remaining coconut. Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Susan <[email protected]> on Aug 17, 1997

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