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Recipe for "carrotcake-1"

NAME

     CARROTCAKE-1 - Carrot cake with cream cheese filling
     I got this recipe originally from The Oregonian in Portland,
     Oregon.

INGREDIENTS (Serves 12)

     4         eggs, separated
     300 g     sugar
     225       carrots, grated
     100 g     walnuts, finely grated
     150 g     flour
     5 ml      baking powder
     1 ml      nutmeg
     2.5 ml    cinnamon
     5 ml      vanilla
               salt
     25 cl     oil
     40 ml     hot water
     2.5 ml    baking soda
          FILLING
     250 g     cream cheese
     100 g     sugar
     12 cl     strawberry, apricot or raspberry jam
          FROSTING
     25 cl     whipping cream
     30 ml     sugar

PROCEDURE

          (1)  Preheat oven to 175 deg. C.   Cream  together  egg
               yolks  and 200 g of the sugar until the yolk color
               lightens. Stir in  carrots,  nuts,  flour,  baking
               powder, nutmeg, cinnamon, vanilla, salt and oil.
          (2)  Mix together hot water  and  soda  and  stir  into
               flour mixture.
          (3)  Beat egg whites until foamy. Gradually add remain-
               ing sugar. Beat until stiff and glossy.
          (4)  Fold egg white mixture into flour mixture.
          (5)  Turn mixture into a greased 33 x 22-cm  pan  lined
               with  greased wax paper and bake for 45 minutes or
               until done.  Cool.
          (6)  Slice in half horizontally, to form two layers.
          (7)  Make the cream cheese filling:  soften  the  cream
               cheese  and  beat  in the sugar, mixing gradually,
               until the filling is smooth  and  fluffy.  A  food
               processor works well for this.
          (8)  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.
          (9)  Make the frosting:  beat the whipping cream  until
               slightly  stiff,  then  add the sugar and beat the
               mixture to stiff peaks. Frost the entire cake with
               whipped cream.

RATING

     Difficulty: easy to moderate.  Time: 30 minutes preparation,
     1  hour baking and cooling, 10 minutes frosting.  Precision:
     measure the ingredients.

CONTRIBUTOR

     Gary L. Scott
     Tektronix, Inc, Beaverton Oregon, USA
     garys@tekcbi.UUCP