HELEN'S CARROT CAKE
Carrot cake with cream cheese filling
I got this recipe originally from The Oregonian in Portland, Oregon.
- 4 eggs,
- 1 1/2 cup sugar
- 1 cup carrots,
- 1 cup walnuts,
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla
- pinch salt
- 1 cup oil
- 2 1/2 Tbsp hot water
- 1/2 tsp baking soda
- 8 oz cream cheese
- 1/2 cup sugar
- 1/2 cup strawberry, apricot or raspberry jam
- 1 cup whipping cream
- 2 Tbsp sugar
Preheat oven to
Cream together egg yolks and
of the sugar until the yolk color lightens. Stir in carrots, nuts, flour,
baking powder, nutmeg, cinnamon, vanilla, salt and oil.
Mix together hot water and soda and stir into flour mixture.
Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff
Fold egg white mixture into flour mixture.
Turn mixture into a greased
13 x 9-inch
pan lined with greased wax paper and bake for 45 minutes or until done. Cool.
Slice in half horizontally, to form two layers.
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.
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.
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.
easy to moderate.
30 minutes preparation, 1 hour baking and cooling, 10 minutes frosting.
measure the ingredients.
Gary L. Scott
Tektronix, Inc, Beaverton Oregon, USA
Recipe last modified: 4 Feb 86
From: email@example.com (Gary Scott)
Subject: RECIPE: Helen's carrot cake
Date: 4 Jul 87 00:02:42 GMT
Organization: Tektronix, Beaverton, Oregon, USA
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