Carrot Cake with Cream Cheese Jam Filling & Cream Frosting
Carrot Cake with Cream Cheese Jam Filling and Cream Frosting recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
walnuts
finely grated |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
vegetable oil
|
|
| 2 ½ | teaspoons |
water
hot |
|
| ½ | teaspoon |
baking soda
|
|
| Filling | |||
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
fruit jam
strawberry, apricot or raspberry |
*
|
| Frosting | |||
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 237 | ml |
carrots
grated |
|
| 237 | ml |
walnuts
finely grated |
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
vegetable oil
|
|
| 13 | ml |
water
hot |
|
| 2.5 | ml |
baking soda
|
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
fruit jam
strawberry, apricot or raspberry |
*
|
| Frosting | |||
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
