Subject: RECIPE: Helen's carrot cake
From: [email-masked] (Gary Scott)
Date: 4 Jul 87 00:02:42 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CARROTCAKE-1 D "4 Feb 86" 1987
.RZ "HELEN'S CARROT CAKE" "Carrot cake with cream cheese filling"
I got this recipe originally from \fIThe Oregonian\fR in Portland, Oregon.
.IH "Serves 12"
.IG "4" "eggs,"
separated
.IG "1\(12 cup" "sugar" "300 g"
.IG "1 cup" "carrots," 225 g"
grated
.IG "1 cup" "walnuts," "100 g"
finely grated 
.IG "1\(12 cup" "flour" "150 g"
.IG "1 tsp" "baking powder" "5 ml"
.IG "\(14 tsp" "nutmeg" "1 ml"
.IG "\(12 tsp" "cinnamon" "2.5 ml"
.IG "1 tsp" "vanilla" "5 ml"
.IG "pinch" "salt" "
.IG "1 cup" "oil" "25 cl"
.IG "2\(12 Tbsp" "hot water" "40 ml"
.IG "\(12 tsp" "baking soda" "2.5 ml"
.SH		FILLING
.IG "8 oz" "cream cheese" "250 g"
.IG "\(12 cup" "sugar" "100 g"
.IG "\(12 cup" "strawberry, apricot or raspberry jam" "12 cl"
.SH		FROSTING
.IG "1 cup" "whipping cream" "25 cl"
.IG "2 Tbsp" "sugar" "30 ml"
.PH
.SK 1
Preheat oven to
.TE 350 175 .
Cream together egg yolks and
.AB "1 cup" "200 g"
of the sugar until the yolk color lightens. Stir in carrots, nuts, flour,
baking powder, nutmeg, cinnamon, vanilla, salt and oil.  
.SK 2
Mix together hot water and soda and stir into flour mixture.
.SK 3
Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff
and glossy.  
.SK 4
Fold egg white mixture into flour mixture.
.SK 5
Turn mixture into a greased
.AB "13\(mu9-inch" "33\(mu22-cm"
pan lined with greased wax paper and bake for 45 minutes or until done.  Cool.
.SK 6
Slice in half horizontally, to form two layers.
.SK 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.
.SK 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.
.SK 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.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
30 minutes preparation, 1 hour baking and cooling, 10 minutes frosting.
.I Precision:
measure the ingredients.
.WR
Gary L. Scott
Tektronix, Inc, Beaverton Oregon, USA
[email-masked]