Yugoslav Carrot Cake

Recipe Ingredients

4		Eggs - separated
1 1/2 cups	297g / 10oz	Sugar
1 cup	110g / 3.9oz	Carrots - grated
1 cup	93g / 3.3oz	Walnuts - minced
1 1/2 cups	93g / 3.3oz	Flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Vanilla
1/8 teaspoon	0.6ml	Salt
1 cup	237ml	Oil
2 1/2 tablespoons	37ml	Hot water
1/2 teaspoon	2.5ml	Baking soda
		Cream Cheese Filling
8 oz	227g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	Strawberry, apricot or raspberry jam
1 cup	237ml	Whipping cream - whipped
		Powdered sugar

Recipe Instructions

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.

Source:
Cultured Milk Products, by Hallgarten (1985)

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