Swiss Carrot Cake

Swiss Carrot Cake

4
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."

Ingredients

1 h 20 m {{adjustedServings}} servings 309 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
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Reviews

4
  1. 7 Ratings

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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 ...

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.