4 eggs, separated

1 ½ cups sugar

1 cup grated carrots

1 cup minced walnuts

1 ½ cups flour

1 tsp baking powder

¼ tsp ground nutmeg

½ tsp ground cinnamon

1 tsp vanilla

1/8 tsp salt

1 cup oil

2 ½ Tbs hot water

½ tsp baking soda

For cream cheese filling :

225 g cream cheese; softened

½ cup sugar

½ cup strawberry jam

1 cup whipping cream, whipped

1 Tbs icing sugar

1

Cream egg yolks with 1 cup sugar until light. Stir in carrots, walnuts, 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.

2

Turn into greased 33 x 23 cm pan lined with greased waxed paper and bake at 175°C for 45 minutes, or until cake tests done. Cool.

3

Beat cream cheese with ½ cup sugar until smooth and fluffy.

4

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 icing sugar.

Serving size: 1/12 of the recipe (170 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.