Swiss Carrot Cake Recipe
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Swiss Carrot Cake

By: Fiona  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 523 people have saved this

Prep Time:
30 Min
Cook Time:
50 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 5 egg yolks
  • 1 1/4 cups white sugar
  • 1 1/2 cups finely chopped almonds
  • 2 cups grated carrots
  • 1 lemon, zested and juiced
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 5 egg whites
  • 1 pinch salt
  • 1 lemon, juiced
  • 1 cup confectioners' sugar, or as needed

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 313 | Total Fat: 13.1g | Cholesterol: 89mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2006 by KATHIANNM 
Very delicate, delicious cake--very different from the more "hearty", spiced carrot cake we're... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by JulieK 
This cake was a little too lemony for me. I was looking for something closer to carrot cake.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2009 by veryapparent 
This came out out great, without a lot of effort. I used freshly squeezed orange juice... MORE

 
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