Yugoslav Carrot Cake
Ingredients
4 eggs; separated
1 1/2 C. sugar
1 C. grated carrots
1 C. minced walnuts
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla
1/8 tsp. salt
1 C. oil
2 1/2 Tbsp. hot water
1/2 tsp. baking soda
Cream cheese filling:
8 ounces cream cheese; softened
1/2 C. sugar
1/2 C. strawberry jam or apricot or raspberry jam
1 C. whipping cream; whipped
Powdered sugar
Cooking Instructions
Cream egg yolks with 1 C. 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 C. 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 350 for 45 minutes, or until cake tests done. Cool. Beat cream cheese with 1/2 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)