Name: Orange Carrot Cake
Ingredients: 1 Whole orange; seeded and wedged; 2 c Flour; 2 c Sugar; 2 ts Baking powder; 2 ts Baking soda; 2 ts Cinnamon; 2 ts Nutmeg; 1 ts Salt; 1 1/4 c Salad oil; 4 Eggs; 2 Carrots; grated; 1/2 c Chopped walnuts -frosting---; 240 g Cream cheese; Philadelphia style; 1/4 c Butter; melted and cooled; 450 g Powdered sugar

At the heart of the present significance of the Lord’s Supper is our communion or fellowship with Christ, hence the term “communion service.” In coming to this service the believer comes to meet with Christ and have fellowship with Him at His invitation. The examination takes place because it would be hypocrisy for us to pretend that we are in communion with the Holy One while actually cherishing known sin in our hearts.

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CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Philadelphia	Cakes, Dessert	1	Servings

INGREDIENTS

1		Whole orange; seeded and wedged
2	c	Flour
2	c	Sugar
2	ts	Baking powder
2	ts	Baking soda
2	ts	Cinnamon
2	ts	Nutmeg
1	ts	Salt
1 1/4	c	Salad oil
4		Eggs
2		Carrots; grated
1/2	c	Chopped walnuts -frosting—
240	g	Cream cheese; Philadelphia style
1/4	c	Butter; melted and cooled
450	g	Powdered sugar

INSTRUCTIONS

Preheat oven to 180 degrees C (350 F). Grease and flour 2 20-cm. round
baking pans.
Puree entire orange, rind and all, and set aside, reserving 1 tablespoon.
Sift all dry ingredients together. Add oil and orange puree to dry
ingredients, and mix until the batter is well-blended. Add eggs to mixture
and combine. Stir in carrots and walnuts.
Pour into prepared pans and bake for approximately 1 hour. Let cakes cool
in pans for 10 minutes, then remove from pans and allow to cool completely.
For the frosting, mix cream cheese nd butter with an electric mixer. Slowly
mix in sugar. Beat until creamy and soft. Add reserved orange puree. Mix to
combine. Spread between layers and on top of cake.
Recipe by: Noga Tarnopolsky
Posted to FOODWINE Digest  by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Feb 20,
1998

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