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Print this Recipe    Carrot 43

Yugoslav Carrot Cake

4 egg yolks
1 cup sugar

1 cup grated carrots
1 cup minced walnuts
1 1/2 cups flour
1 tsp baking powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
1/8 tsp salt
1 cup oil
2 1/2 Tbl hot water
1/2 tsp baking soda
4 egg whites
1/2 cup sugar
1/2 cup strawberry, apricot, or raspberry jam

Cream together until light egg yolks and sugar. Stir in carrots,
walnuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and
oil.

Mix together and add to mixture hot water and soda.

Beat egg whites until foamy. Add sugar to egg whites and beat
until stiff and glossy:

Fold egg whites into flour mixture. Turn into greased 9x13-inch
pan lined with greased waxed paper. Bake at 350 F 45 minutes or
until cake tests done. Cool.

Remove from pan, remove paper and slice cake into halves horizontally.
Cover the bottom half of the cake with cream cheese filling. Cover
filling with jam.

Top with remaining cake half and frost cake with whipped cream,
sweetened to taste with powdered sugar.


Cream cheese filling

8 ounces softened cream cheese
1/2 C sugar.

Gradually beat sugar into cream cheese until smooth and fluffy.

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