Aargau Carrot Cake

Aargau Carrot Cake

CORWYNN DARKHOLME

"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

1 h 15 m servings 192 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 33
  1. 41 Ratings

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Most helpful positive review

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 gla...

Most helpful critical review

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 ...

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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 gla...

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...

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...

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 ...

I'm from the Canton Aargau myself and I gotta say this is the real deal. In Swiss German we call it Aargauer Rueblitorte. It is true, we are very famous for the carrots we grow :)

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...

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...

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 ...

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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