4 Eggs; separated
1 1/2 c Sugar
1 c Grated carrots
1 c Minced walnuts
1 1/2 c Flour
1 ts Baking powder
1/4 ts Ground nutmeg
1/2 ts Ground cinnamon
1 ts Vanilla
1/8 ts Salt
1 c Oil
2 1/2 tb Hot water
1/2 ts Baking soda
-CREAM CHEESE FILLING-
8 oz Cream cheese; softened
1/2 c Sugar
1/2 c Strawberry jam OR
-apricot or raspberry jam
1 c Whipping cream; whipped
Powdered sugar
Cream egg yolks with 1 cup sugar until light. Stir in carrots, nuts,
flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix
hot water with soda and stir into flour mixture. Beat egg whites
until foamy and gradually add 1/2 cup sugar. Beat until stiff and
glossy. Fold egg white mixture into flour mixture. Turn into greased
13- x 9-inch pan lined with greased waxed paper and bake at 350F 45
minutes, or until cake tests done. Cool.
Beat cream cheese with 1/2 cup sugar until smooth and fluffy.
Remove cake from pan, pull off paper and cool on wire rack. Slice
cake in halves horizontally. Cover one half with cream cheese
filling, then cover cream cheese with jam. Top with remaining half
and frost entire cake with whipped cream sweetened to taste with
powdered sugar.
Yields
12 Servings