Recipe for cooking Jam Filled Carrot Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Jam-Filled Carrot Cake

4 eggs, separated
1 1/2 c. sugar, divided
1 c. carrots, grated
1 c. walnuts, finely chopped
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract or flavoring
1 tsp. salt
1 c. vegetable oil
2 1/2 tsp. hot water
1/2 tsp. baking soda

Preheat oven to 350 degrees F. Grease a 13 x 9-in. baking pan, and line with greased wax paper.

Cream together egg yolks and about 1 c. of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla extract or flavoring, 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 greased pan, and bake for 45 mins. or until done. Cool.

Slice in half horizontally, to form two layers.

Filling
8 oz. cream cheese
1/2 c. sugar
1/2 c. strawberry, apricot or raspberry jam

Soften 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.

Frosting
1 c. whipping cream
2 Tbsp. sugar

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