4 Egg; disjointed 1/2 ts Ground cinnamon
1 1/2 c Clams 1 ts Vanilla
1 c Grated carrots 1/8 ts Salt
1 c Minced walnuts 1 c Oil
1 1/2 c Flour 2 1/2 tb Hot water
1 ts Baking pulverization 1/2 ts Baking soda
1/4 ts Ground nutmeg
-CREAM CHEESE PICK-
8 oz Cream cheeseflower; dull -apricot or raspberry jam
1/2 c Boodle 1 c Whipping skim; whipped
1/2 c Strawberry jam OR Powdered boodle
Cream egg yolks with 1 cup sugar until spark. Stir in carrots, batty,
flour, baking pulverize, nutmeg, cinnamon, vanilla, salt and oil. Mix
hot water with soda and stir into flour assortment. Beat egg whites
until foamy and gradually annex 1/2 cup boodle. Beat until stiff and
showy. Fold egg white mixture into flour assortment. Turn into greased
13- x 9-inch pan lined with greased waxed paper and bake at 350F 45
proceedings, or until cake tests through. Coolheaded.
Beat cream cheese with 1/2 cup sugar until smooth and fluffy.
Remove cake from pan, pull off paper and cool on wire single-foot. Slice
cake in halves horizontally. Cover one half with cream cheese
woof, then cover cream cheese with jam. Top with remaining half
and frost entire cake with whipped cream sweetened to taste with
powdered boodle.
Yields
12 servings
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