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1
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).
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2
Cream together egg yolks and the sugar until the yolk color lightens.
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3
Stir in carrots, golden raisons, dried cranberries, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.
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4
Mix together hot water and soda and stir into flour mixture.
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5
Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Then fold egg white mixture into flour mixture.
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6
Turn mixture into pan and bake for 45 minutes or.until done. Cake is done when toothpick inserted in center comes out clean.
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7
Cool for 10 minutes in pan then turn cake our onto wire rack to finish cooling.
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8
If using a 13X9 cake instead of the two 9 inch rounds, slice in half horizontally, to form two layers.
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9
Make the cream cheese filling: soften the cream.cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy.
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10
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.
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11
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.
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12
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.
