Yugoslav Carrot Cake

Try this Yugoslav Carrot Cake recipe, or contribute your own. "Cream Cheese" and "Cakes" are two of the tags cooks chose for Yugoslav Carrot Cake.

Cuisine: AmericanMain Ingredient: Cake

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Ingredients

Ready in 1 hours
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Original recipe makes 12 Servings

8 ozCream cheese; softened

1/2 cSugar

1 cGrated carrots

1/4 tsGround nutmeg

1/2 cStrawberry jam OR

1/8 tsSalt

2 1/2 tbHot water

1 tsBaking Powder

1 tsVanilla

1 cWhipping cream; whipped

Powdered sugar

1/2 tsBaking soda

CREAM CHEESE FILLING

1/2 tsGround cinnamon

1 1/2 cSugar

1 cMinced walnuts

1 1/2 cFlour

1 cVegetable oil

4 Eggs; separated

Yugoslav Carrot Cake Preparation

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 1/2 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 350F 45 minutes, or until cake tests done. Cool. Beat cream cheese with 1/2 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.