The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 10, 2008
I liked this cake a lot. It is very different from the carrot cake I'm used to but it's good. Had a nice crisp texture on the outside but was moist on the inside. I added a sprinkle of nutmeg, used 1/3 c sugar, and didn't use the frosting (made it for my 1 year old). It was a good sneaky way to get in those carrots!
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Cooking Level: Beginning

Home Town: Jackson, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 23, 2008
My husband is Swiss and his mother has made this cake for him since he was a kid. He loves it and is so happy that I can now duplicate his Mother's cake. Hazelnuts can easily replace the almonds.
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Joy
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Cooking Level: Expert

Home Town: Bowling Green, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 17, 2007
This cake was good but it is not your typical carrot cake, it has a light lemony taste. I frosted it with a cream cheese frosting that I added lemon zest and vanilla to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 7, 2007
This is a delicious and uniquely-flavored, lemony cake. I cut the sugar to half a cup and it was plenty sweet. I also topped it with a glaze made from the juice of half a lemon and some powdered sugar. Note: it only took about 20 minutes to bake in my oven. My husband and family topped the cake with plain yogurt and gave rave reviews. I'll definitely make it again, but double the recipe next time!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: 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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The reviewer gave this recipe 1 stars. This recipe averages a 4.19 star rating.
Reviewed: 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....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 5, 2005
I've made it twice, this is my favourite..I also used less sugar (a bit more than a 1/2 cup). Frosting just adds extra calories, not the taste..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 11, 2005
My husband suffers from chf and this cake is great for him due to the lower fat content.I watch what he eats so I really enjoy this one because he can have something sweet with a little less fat in it and still have great taste.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 6, 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.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 5, 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!
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Cooking Level: Intermediate

Living In: Braintree, Essex, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 1, 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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 7, 2005
what a surprise to see a typical swiss recipe. the cake was excellent! I used less sugar. Also my cake did not stick at all. I used a non stick pan and used Pam instead of oil to cover the pan this cake tasted much better than the kind you buy here in the shops
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 27, 2004
This was a very nice cake. I substituted ground hazelnuts and it turned out fine. I did think it was a little too sweet so next time I plan to cut the sugar a bit.
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Cooking Level: Expert

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 17, 2004
I'm still waiting for the carrot cake to cool off. Is it supposed to be so thin? It did't rise very much and is about 1 1/2 to 2 inches thick. Is this normail?
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: May 9, 2004
This is an incredible recipe! It definitely doesn't need the icing. I found that it only took about 20 minutes to cook, compared to the 45 minutes it said. I will definitely make this carrot cake again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 28, 2004
Yum, even without the icing. It stuck to the pan rather badly, though, so I'd recommend greasing the pan well. A real keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 10, 2004
Delicious and very moist cake! I changed the recipe slightly. I didn't have lemon zest, so I used orange peel and orange juice instead of lemon juice. I loved the orange taste. Next time I make this, I'll use 1/2 cup of sugar instead of the 3/4. It's way too sweet with the icing. I do think this cake will taste just as good if not better without the icing ***UPDATE*** I've made this cake 2 more times since I wrote the original review. I still love this cake. What I've learned is that the cake pan must be lined with wax paper or something. EVERY time I've made this cake it sticks to the pan even after oiling and flouring it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 2, 2004
This cake is amazing!!!!!!! The moistness is great, and the lemon is so refreshing. After mine cooled, I put it in the fridge and served it cold - even better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 2, 2004
What a delicious cake! A real pleasure and quite different from any carrot cake I've ever had.
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