Name: World's Best Carrot Cake
Ingredients: 1 1/2 c Whole-wheat flour; 2/3 c All-purpose flour; 2 ts Baking soda; 1/2 ts Salt; 2 ts Ground cinnamon; 1/2 ts Nutmeg; 1/4 ts Ginger; 1 c Light brown sugar, firmly packed; 1 c Granulated sugar; 1 c Buttermilk; 3/4 c Vegetable oil; 4 Eggs; 1 1/2 ts Vanilla extract; 1 lb Carrots, grated; 8 oz Crushed pineapple, drained; 1/2 c (6-oz.) raisins; 1 c (4-oz.) walnuts, chopped; 1 c Coconut, flaked; 8 oz Cream cheese, softened; 1/2 c Butter, softened; 2 ts Orange rind, grated; 1 ts Vanilla extract; 16 oz Confectioners' sugar

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs, Grains		Cakes, A-ok	12	Servings

INGREDIENTS

1 1/2	c	Whole-wheat flour
2/3	c	All-purpose flour
2	ts	Baking soda
1/2	ts	Salt
2	ts	Ground cinnamon
1/2	ts	Nutmeg
1/4	ts	Ginger
1	c	Light brown sugar, firmly packed
1	c	Granulated sugar
1	c	Buttermilk
3/4	c	Vegetable oil
4		Eggs
1 1/2	ts	Vanilla extract
1	lb	Carrots, grated
8	oz	Crushed pineapple, drained
1/2	c	(6-oz.) raisins
1	c	(4-oz.) walnuts, chopped
1	c	Coconut, flaked
8	oz	Cream cheese, softened
1/2	c	Butter, softened
2	ts	Orange rind, grated
1	ts	Vanilla extract
16	oz	Confectioners' sugar

INSTRUCTIONS

CAKE
ICING
Preheat oven to 350-degrees. Grease and flour three 8-inch cake pans and
line the bottoms with wax paper. Grease and flour wax paper.
In a medium size bowl combiner flours, baking soda, salt, cinnamon, nutmeg
and ginger. Set aside. Combine sugars buttermilk, oil, eggs and vanilla in
large bowl; stir until all ingredients are well blended. Add flour mixture
to buttermilk mixture along with carrots, pineapple, walnuts, coconut and
raisins, stirring just until well
Pour batter into prepared pans. Bake 30 minutes or until wooden pick
inserted into center comes out clean. Cool in pans for 10 minutes. Loosen
cake layers from edges of pans with a sharp knife and invert onto wire
racks. Peel off wax paper and cool completely.
To make frosting, combine butter and cream cheese in large mixing bowl;
beat until light and fluffy. Add sugar, orange rind and vanilla, mixing
well. (Makes enought for 1 (3-layer) cake.
Spread frosting between layers and on top and sides of cake. Garnish with
marzipan carrots (optional). Cover and refrigerate overnight before
cutting.
NOTES : From the recipe - "There are many wonderful carrot cakes, but this
one, from Creative Ideas for Living Magazine, lives up to its name. "
Recipe by: Houston Chronicle, July 7, 1993 Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Lou Parris <lbparris@earthlink.net> on Apr 27, 1997

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