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Swiss Carrot Cake
Swiss Carrot Cake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Deliciously moist carrot cake with tangy lemon icing and almonds, perfect for birthdays.
Ingredients:
  • 1 lemon, juiced
  • 1 pinch salt
  • 5 egg yolks
  • 1.25 cups white sugar
  • 1.5 cups finely chopped almonds
  • 2 cups grated carrots
  • 1 lemon, zested and juiced
  • 0.66666668653488 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 5 egg whites
  • 1 cup confectioners' sugar, or as needed
Instructions:
  • Preheat the oven to 350°F. Grease and flour a 9-inch square baking dish or Bundt pan.
  • In a large bowl, use an electric mixer to whip together egg yolks and sugar until they are light and fluffy. Add almonds, carrots, juice and zest of 1 lemon, flour, and baking powder, then mix well. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the carrot batter. Transfer the mixture into the prepared cake pan.
  • Bake for 50 minutes or until a small knife inserted in the center comes out clean. For the icing, combine the juice from the remaining lemon with confectioners' sugar until it reaches a drizzling consistency. Drizzle over the cake while warm or cooled. If using a Bundt pan, unmold the cake before adding the glaze.

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