Aargau Carrot Cake Recipe - Allrecipes.com
Aargau Carrot Cake Recipe
  • READY IN hrs

Aargau Carrot Cake

Recipe by  

"Canton Aargau is composed of Switzerland's most fertile farmlands, celebrated for fruit, vegetables and the famous Carrot Cake. Moist, delicious and light, it contains no added fat besides what's naturally contained in the eggs."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round cake pan Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
  2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
  3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
  4. Bake at 360 degrees F (180 degrees C) for 45 minutes.
  5. This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is a delicious cake. By far the best and easiest carrot cake recipe I have made. I doubled the recipe and baked it in a 9x13 pan and it came out great. My only complaint was that the glaze was very thick and hard to spead evenly on the cake.

 
Most Helpful Critical Review
Jan 11, 2006

Tasty cake, but does tend to stick! Very good with the addition of flake coconut. Be warned however that I found the statement "no added fat besides what's naturally contained in the eggs" to be misleading: the 1 cup of ground almonds is going to add what you may see as significant, albeit "good", fat in this recipe.

 

41 Ratings

Jan 25, 2004

i loved this recipe so much that the cake isn't completely finished, and i'm about to make another. and another thing i love about it, is that there is no oil, butter, or shortening in it. but i did find it just a bit too lemon-y.

 
Apr 05, 2005

Sooooooooooooo yummy & moist . . . I was looking for a recipe that was light - the ones in the recipe books looked really dense and heavy - and this really hit the spot. My favourite recipe from this site so far. So why didn't I give it 5 stars? Well, I had to change a few things . . . I halved the sugar, and replaced half the ground almonds with raisins and chopped walnuts. And I didn't ice it. With those adjuctments it was definately full marks, but as I had to make those changes myself I felt I could only give it a four. Anyway, definately try this recipe! I promise it's well worth it!

 
Jul 29, 2005

As a reviewer said before me, it turned out really thin and I think tasteless. I lined the pan with waxed paper and it helped A LOT! The sides of the pan needed a can of elbow grease for it to come clean. I carefully followed the recipe....

 
Jun 06, 2005

Good if you want something way different than traditional American carrot cake. It tasted good, just different. Lots of lemon flavor. Light texture, but almost too light, and almost too sweet. This went over only so-so.

 
Mar 01, 2005

Really wonderful carrot cake, amazingly light, and fresh tasting. I substituted ground walnuts for almonds, as I didn't have almonds and cut the sugar back to 1/2 a cup, and probably could have done with even less. No need to frost this cake, but the glaze sounds good, too. This recipe is quite simple, and makes a beautiful cake!

 
Dec 30, 2005

Made this for my friend's b'day the past two years in a row and everyone LOVED it -- it was gone in a minute!

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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