Recipe for "carrotcake-1"
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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.
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