Jam filled carrot cake
Jam filled carrot cake recipe in the cake category
Recipe ingredients:
- 4 eggs, separated
- 1 1/2 cups granulated sugar, divided
- 1 cup carrots, grated
- 1 cup walnuts, finely chopped
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 1/2 teaspoons hot water
- 1/2 teaspoon baking soda
- Filling:
- 8 ounces cream cheese
- 1/2 cup granulated sugar
- 1/2 cup strawberry, apricot or raspberry jam
- Frosting:
- 1 cup whipping cream
- 2 tablespoons granulated sugar
Recipe method:
- Preheat oven to 350 degrees F.
- Grease a 13 x 9 inch baking pan and line with greased wax paper.
- 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 extract, 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 prepared pan and bake for 45 minutes or until done.
- Cool and slice in half horizontally, to form two layers.
- Filling:
- 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:
- Beat whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks.
- Frost the entire cake with whipped cream.
Tags: jam, filled, carrot, recipe, cake, recipes, cooking