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Ingredients Jump to Instructions ↓

  1. Cake

  2. 4 Eggs - separated

  3. 1 1/2 cups 297g / 10oz Sugar

  4. 1 cup 110g / 3.9oz Carrots - grated

  5. 1 cup 237ml Walnuts - finely grated

  6. 1 1/2 cups 93g / 3 1/3oz Flour

  7. 1 teaspoon 5ml Baking powder

  8. 1/4 teaspoon 1 1/3ml Nutmeg

  9. 1/2 teaspoon 2 1/2ml Cinnamon

  10. 1 teaspoon 5ml Vanilla extract

  11. 1 Salt

  12. 1 cup 237ml Oil

  13. 2 1/2 teaspoons 12ml Water - hot

  14. 1/2 teaspoon 2 1/2ml Baking soda

  15. Filling

  16. 8 oz 227g Cream cheese

  17. 1/2 cup 99g / 3 1/2oz Sugar

  18. 1/2 cup 118ml Jam -

  19. Frosting

  20. 1 cup 237ml Whipping cream

  21. 2 tablespoons 30ml Sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Cream together egg yolks and about 1 cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.

  2. Mix together hot water and soda and stir into flour mixture.

  3. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture.

  4. Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper and bake for 45 minutes or until done. Cool. Slice in half horizontally, to form two layers.

  5. Make the cream cheese filling: soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy.

  6. A food processor works well for this.

  7. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam.

  8. Make the frosting: beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.

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