Swiss Carrot Cake recipe

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Ingredients

5 egg yolks
1 ¼ cups white sugar
1 ½ cups finely chopped almonds
2 cups grated carrots
1 lemon, zested and juiced
⅔ cup all-purpose flour
1 ½ teaspoons baking powder
5 egg whites
1 pinch salt
1 lemon, juiced
1 cup confectioners' sugar, or as needed

Nutrition Info

309.4 calories
carbohydrate: 44.9 g
cholesterol: 85.4 mg
fat: 12.8 g
fiber: 4.1 g
protein: 8.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 101 mg
sugar: 33.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.

  2. In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.

  3. Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

Recipe Yield

12 servings

Recipe Note

A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.

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