Name: Earlene Sharp's Carrot Cake
Ingredients: 1 1/2 c Corn oil; 1 3/4 c Sugar; 3 Eggs; 2 c Flour; 2 ts Baking soda; 1 ts Salt; 2 1/2 ts Cinnamon; 1 1/2 ts Vanilla; 2 c Peeled & grated Carrots; 1 c Walnuts; 1/2 c Flaked coconut; 8 oz Drained pineapple; 16 oz Cream cheese; 1 1/2 c Confectioners sugar; 1 ts Vanilla

Worship cannot be isolated or relegated to just one place, time, or segment of our lives. We cannot verbally thank and praise God while living lives of selfishness and carnality. That kind of effort at worship is a perversion. Real acts of worship must be the overflow of a worshiping life… As God warms the heart with righteousness and love, the resulting life of praise that boils over is the truest expression of worship.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Cakes	1	Cake

INGREDIENTS

1 1/2	c	Corn oil
1 3/4	c	Sugar
3		Eggs
2	c	Flour
2	ts	Baking soda
1	ts	Salt
2 1/2	ts	Cinnamon
1 1/2	ts	Vanilla
2	c	Peeled & grated Carrots
1	c	Walnuts
1/2	c	Flaked coconut
8	oz	Drained pineapple
16	oz	Cream cheese
1 1/2	c	Confectioners sugar
1	ts	Vanilla

INSTRUCTIONS

CARROT CAKE
CREAM CHEESE ICING
Beat together oil, sugar, and eggs until well-combined. In a separate bowl,
sift together flour, baking soda, salt and cinnamon; add to sugar and egg
mixture.  Stir in vanilla, mixing well.  Add carrots, walnuts, coconut and
pineapple.  Mix until well-blended. Pour batter into a greased and floured
9- or 10-inch bundt pan.  Bake at 350 degrees for about an hour. Cool on
cake rack; remove pan. Cover with cream cheese icing and garnish with
grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream
cheese with 1-1/2 cups confectioners sugar and 1 teaspoon vanilla.

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