Recipe 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."
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1 1/4 cups
1 1/2 cups
finely chopped almonds
lemon, zested and juiced
1 1/2 teaspoons
confectioners' sugar, or as needed
Very delicate, delicious cake--very different from the more "hearty", spiced carrot cake we're all used to. I loved the lemon flavor and the light icing--perfect for serving at a tea or brunch. Mine came out a little dark on top, so you may want to cover with foil the last 20 minutes or so of baking. I'll be serving again for special occasions!
This cake was a little too lemony for me. I was looking for something closer to carrot cake. This, while good, did not taste anything like carrot cake. It is light and would be good to serve at a tea or luncheon.
This came out out great, without a lot of effort. I used freshly squeezed orange juice instead of lemon. Half the juice of one orange went into the cake and the other half went into the glaze. I also only 1/2 cup of confectioners' sugar in the glaze. This will make a great breakfast treat!
Well, I didn't expect that. And I knew not to expect a normal carrot cake but wow. The lemon on top gives a wham bam, thank you ma'am.
was very moist, a delicious cake. I frosted it with the lemon glaze frosting and sprinkled sliced almonds on the top.. was a big hit..
* Percent Daily Values are based on a 2,000 calorie diet.
Swiss Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
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