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1
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Cream egg yolks with 1 cup sugar until light.
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2
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Stir in carrots, walnuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.
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3
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Mix hot water with soda and stir into flour mixture.
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4
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Beat egg whites until foamy and gradually add ½ cup sugar. Beat until stiff and glossy.
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5
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Fold egg white mixture into flour mixture.
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6
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Turn into greased 30cm x 22cm pan lined with greased waxed paper and bake at 175°C for 45 minutes, or until cake tests done. Cool.
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7
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Beat cream cheese with ½ cup sugar until smooth and fluffy.
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8
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Remove cake from pan, remove baking paper and cool on wire rack.
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9
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Slice cake in halves horizontally. Cover one half with cream cheese filling, then cover cream cheese with jam.
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10
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Top with remaining half and frost entire cake with whipped cream sweetened to taste with powdered sugar.
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