Yugoslav Carrot Cake
Yield
12 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
walnuts
minced |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
vegetable oil
|
|
| 2 ½ | tablespoons |
water
hot |
|
| ½ | teaspoon |
baking soda
|
|
| Cream cheese filling | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
strawberry jam
or apricot or raspberry jam |
*
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 355 | ml |
sugar
|
|
| 237 | ml |
carrots
grated |
|
| 237 | ml |
walnuts
minced |
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
vegetable oil
|
|
| 38 | ml |
water
hot |
|
| 2.5 | ml |
baking soda
|
|
| Cream cheese filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
strawberry jam
or apricot or raspberry jam |
*
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
powdered sugar
|
*
|
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.
