Carrot Cake


4 Eggs, separated
1 1/2 c Sugar
1 c Carrots, grated
1 c Walnuts, finely grated
1 1/2 c Flour
1 t Baking powder
1/4 t Nutmeg
1/2 t Cinnamon
1 t Vanilla extract
1 pn Salt
1 c Oil
2 1/2 t Water, hot
1/2 t Baking soda

---FILLING---

8 oz Cream cheese
1/2 c Sugar
1/2 c Jam (strawberry,
-apricot or raspberry)

----FROSTING----

1 c Whipping cream
2 T Sugar

Preheat oven to 350 degrees F.
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.
Mix together hot water and soda
and stir into flour mixture.

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

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.

Make the cream cheese filling:
soften the cream cheese and beat
in the sugar, mixing gradually,
until the filling is smooth and fluffy.
A food processor works well for this.

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.

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.