Helen’s Carrot Cake
I think this may be one of Helen Corbitt’s recipes for carrot cake. It’s definitely delicious, with it’s layer of jam and icing between the two layers of cake!
Helen’s Carrot Cake – A layer of jam makes this carrot cake something special! – Cake Ingredients:: Eggs ((separated)), Sugar, Carrots ((grated)), Walnuts ((finely grated)), Flour, Baking Powder, Nutmeg, Cinnamon, Vanilla Extract, Salt, Oil, Water ((hot)), Baking Soda, Filling Ingredients:: Cream Cheese, Sugar, Jam ((strawberry, apricot, or raspberry)), Frosting Ingredients:: Whipping Cream, Sugar, Preheat oven to 350 degrees F.
; Cream together Egg yolks and about 1 cup 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 to egg whites. Beat until stiff and glossy. ; Fold Egg white mixture into flour mixture.; Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper.; Bake for 45 minutes or until done.; Let 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.
; Cream together Egg yolks and about 1 cup 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 to egg whites. Beat until stiff and glossy. ; Fold Egg white mixture into flour mixture.; Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper.; Bake for 45 minutes or until done.; Let 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.; – Superb!
Ingredients
Cake Ingredients:
- 4 Eggs (separated)
- 1-1/2 Cup Sugar
- 1 Cup Carrots (grated)
- 1 Cup Walnuts (finely grated)
- 1-1/2 Cup Flour
- 1 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1 Pinch Salt
- 1 Cup Oil
- 2-1/2 tsp Water (hot)
- 1/2 tsp Baking Soda
Filling Ingredients:
- 8 Oz Cream Cheese
- 1/2 Cup Sugar
- 1/2 Cup Jam (strawberry, apricot, or raspberry)
Frosting Ingredients:
- 1 Cup Whipping Cream
- 2 Tbsp Sugar
Servings: Cake
Instructions
- Preheat oven to 350 degrees F.
- Cream together Egg yolks and about 1 cup 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 to egg whites. Beat until stiff and glossy.
- Fold Egg white mixture into flour mixture.
- Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper.
- Bake for 45 minutes or until done.
- Let 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.
Cook's Notes
Superb!
