Jam-Filled Carrot Cake

4 eggs, separated
1 1/2 cups granulated sugar, divided
1 cup carrots, grated
1 cup walnuts, finely chopped
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon salt
1 cup vegetable oil
2 1/2 teaspoons hot water
1/2 teaspoon baking soda

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan, and line with greased wax paper.

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 extract, 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. Fold egg white mixture into flour mixture.

Turn mixture into prepared pan, and bake for 45 minutes or until done. Cool.

Slice in half horizontally, to form two layers.

Filling
8 ounces cream cheese
1/2 cup granulated sugar
1/2 cup strawberry, apricot or raspberry jam

Soften 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.

Frosting
1 cup whipping cream
2 tablespoons granulated sugar

Beat whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.