Swiss Carrot Cake Recipe - Allrecipes.com
Swiss Carrot Cake Recipe
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Swiss Carrot Cake

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Jan 26, 2006

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!

 
Jan 23, 2006

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.

 

6 Ratings

Apr 15, 2009

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!

 
Mar 18, 2012

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.

 
Feb 14, 2011

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..

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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