Name: Easy Carrot Cake
Ingredients: 1 1/4 c Miracle Whip Salad Dressing; 1 pk (2-layer size) yellow cake mix; 4 Eggs; 1/4 c Cold water; 2 ts Ground cinnamon; 2 c Finely shredded carrots; 1/2 c Chopped walnuts; 1 Container (16 ounces) ready-to-spread cream cheese frosting

A man may have a charismatic personality; he may be a gifted administrator and a silken orator; he may be armed with an impressive program; he may even have the people skills of a politician and the empathic listening skills of a counselor; but he will starve the sheep if he cannot feed the people of God on the Word of God. Programs and personalities are dispensable. But without food, sheep die. Feeding the flock is therefore the pastor’s first priority. “Feed my lambs” (John 21:15, ESV) (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy			1	Servings

INGREDIENTS

1 1/4	c	Miracle Whip Salad Dressing
1	pk	(2-layer size) yellow cake mix
4		Eggs
1/4	c	Cold water
2	ts	Ground cinnamon
2	c	Finely shredded carrots
1/2	c	Chopped walnuts
1		Container (16 ounces) ready-to-spread cream cheese frosting

INSTRUCTIONS

Prep time: 15 minutes Cooking time: 35 minutes
Heat oven to 350 degrees F.
Beat salad dressing, cake mix, eggs, water and cinamon at medium speed with
electric mixer until well blended. Stir in carrots and walnuts. Pour into
greased 13 x 9-inch baking pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean.
Cool completely
Spread with frosting.
Posted to Bakery-Shoppe Digest V1 #193 by alyag@juno.com (Gayle L) on Aug
17, 1997

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“Coincidence is when God chooses to remain anonymous.”