Best Ever Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 deg. F. Spray 13X9 or two 9 inch round pans with Baker's Joy or use parchment to line pans (this cake is very gooey and you don't want it to stick).
  • Cream together egg yolks and the sugar until the yolk color lightens.
  • Stir in carrots, golden raisons, dried cranberries, 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 and glossy. Then fold egg white mixture into flour mixture.
  • Turn mixture into pan and bake for 45 minutes or.until done. Cake is done when toothpick inserted in center comes out clean.
  • Cool for 10 minutes in pan then turn cake our onto wire rack to finish cooling.
  • If using a 13X9 cake instead of the two 9 inch rounds, 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.
  • Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam.Be careful to spread only a thin layer of jam as you don't want it squishing out between the cake layers.
  • Cover inside of top layer with cream cheese and place the top layer of the cake carefully on top of the jam cream cheese side down.
  • To make the frosting: beat the whipping cream until slightly stiff, then add the sugar and vanilla and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.
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