| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CREAM CHEESE FILLING
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.
A Message from our Provider:
“Jesus: Because only the best will do”