Yugoslav Carrot Cake
Submitted by AlexisRose
A European-style carrot cake with walnuts, whipped egg whites for lightness, and a layered filling of cream cheese, jam, and sweetened whipped cream. Elegant and unforgettable.
YIELD
12 servingsPREP
20 minCOOK
45 minREADY
65 minThis isn’t your standard American carrot cake, and that’s exactly what makes it worth baking.
The Yugoslav approach folds beaten egg whites into the batter for a lighter, airier crumb that practically melts on your tongue.
Walnuts, cinnamon, and nutmeg bring warmth, while grated carrots keep everything moist.
But the real showstopper is the assembly: the cake gets sliced in half horizontally, spread with a sweetened cream cheese filling, then layered with your choice of strawberry, apricot, or raspberry jam.
The whole thing gets wrapped in a blanket of sweetened whipped cream.
Every slice reveals those gorgeous layers.
Kitchen Tips
- Beat the egg whites until truly stiff and glossy before folding. They’re what gives this cake its distinctive lightness compared to heavier American-style carrot cakes
- Mince the walnuts finely so they distribute evenly through the batter instead of sinking
- Use a long serrated knife to split the cooled cake horizontally, and rotate the cake as you cut for an even layer
- Chill the assembled cake for at least an hour before serving so the whipped cream sets and the slices hold together cleanly
Ingredients
Directions
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 ½ 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 350℉ (180℃) F for 45 minutes, or until cake tests done.
Cool.
Beat cream cheese with ½ 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.
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