Name: Carrot Cake with Cream Cheese Frosting
Ingredients: Cooking spray; 1 tb All-purpose flour; 2 1/4 c All-purpose flour; 2 ts Baking powder; 1 1/2 ts Ground cinnamon; 1/2 ts Salt; 1/4 ts Baking soda; 1/4 ts Ground nutmeg; 2/3 c Granulated sugar; 2/3 c Packed brown sugar; 1/2 c Applesauce; 1/3 c Vegetable oil; 1/4 c Plain fat-free yogurt; 2 1/2 ts Vanilla; 2 lg Egg whites; 1 lg Egg; 2 c Finely shredded carrot; Cream Cheese Frosting; (see recipe); 1/4 c Chopped walnuts; garnish

Following, then, the holy fathers, we unite in teaching all men to confess the one and only Son, our Lord Jesus Christ. This selfsame one is perfect both in deity and in humanness; this selfsame one is also actually God and actually man, with a rational soul and a body. He is of the same reality as God as far as his deity is concerned and of the same reality as we ourselves as far as his humanness is concerned; thus like us in all respects, sin only excepted. Before time began he was begotten of the Father, in respect of his deity, and now in these 'last days,' for us and behalf of our salvation, this selfsame one was born of Mary the virgin, who is God-bearer in respect of his humanness. We also teach that we apprehend this one and only Christ-Son, Lord, only-begotten in two natures; and we do this without confusing the two natures, without transmuting one nature into the other, without dividing them into two separate categories, without contrasting them according to area or function. The distinctiveness of each nature is not nullified by the union. Instead, the 'properties' of each nature are conserved and both natures concur in one 'person' and in one reality. They are not divided or cut into two persons, but are together the one and only and only-begotten Word of God, the Lord Jesus Christ. Thus have the prophets of old testified; thus the Lord Jesus Christ himself taught us; thus the Symbol of Fathers has handed down to us.

Unknown Author

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

INGREDIENTS

		Cooking spray
1	tb	All-purpose flour
2 1/4	c	All-purpose flour
2	ts	Baking powder
1 1/2	ts	Ground cinnamon
1/2	ts	Salt
1/4	ts	Baking soda
1/4	ts	Ground nutmeg
2/3	c	Granulated sugar
2/3	c	Packed brown sugar
1/2	c	Applesauce
1/3	c	Vegetable oil
1/4	c	Plain fat-free yogurt
2 1/2	ts	Vanilla
2	lg	Egg whites
1	lg	Egg
2	c	Finely shredded carrot
		Cream Cheese Frosting; (see recipe)
1/4	c	Chopped walnuts; garnish

INSTRUCTIONS

Preheat oven to 375°. Coat 2 (8-inch) round cake pans with cooking spray
and dust pans with 1 tbsp flour.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with knife.
Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda and
nutmeg in medium bowl. Combine granulated sugar and next 7 ingredients
(granulated sugar through egg) in a large bowl; beat well at medium speed
of a mixer. Add to flour mixture, stirring just until moist. Stir in
carrot.
Pour cake batter into prepared pans. Sharply tap pans once on counter to
remove air bubbles. Bake at 375° for 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on wire racks;
remove from pans. Cool completely on wire racks.
Place 1 cake layer on plate; spread with 2/3 cup Cream Cheese Frosting and
top with other cake layer. Spread remaining frosting over top and sides of
cake. Sprinkle walnuts over top of cake. Store cake loosely covered in
refrigerator.
Recipe by: Cooking Light - March 1998
Posted to MC-Recipe Digest by The Taillons <[email protected]> on
Feb 21, 1998

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