Swiss Carrot Cake

Swiss Carrot Cake

Fiona 0

"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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Ingredients

1 h 20 m servings 309 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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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.

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

5
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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....

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 ...

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..

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.

I baked the cake for 40 minutes, substituted pecans for almonds and made the glaze with 1/2 teaspoon almond extract and milk instead of lemon juice with the powdered sugar. Turned out delicious ...

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