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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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
1 - 9 inch round cake pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.

  • Bake at 360 degrees F (180 degrees C) for 45 minutes.

  • 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.

Nutrition Facts

192 calories; protein 5g 10% DV; carbohydrates 26.2g 9% DV; fat 8.5g 13% DV; cholesterol 46.5mg 16% DV; sodium 64.8mg 3% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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 glaze was very thick and hard to spead evenly on the cake. Read More
(32)

Most helpful critical review

Rating: 3 stars
01/12/2006
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 be misleading: the 1 cup of ground almonds is going to add what you may see as significant albeit "good" fat in this recipe. Read More
(24)
43 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
01/25/2004
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 glaze was very thick and hard to spead evenly on the cake. Read More
(32)
Rating: 5 stars
01/25/2004
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 did find it just a bit too lemon-y. Read More
(30)
Rating: 4 stars
04/05/2005
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 this site so far. So why didn't I give it 5 stars? Well I had to change a few things... I halved the sugar and replaced half the ground almonds with raisins and chopped walnuts. And I didn't ice it. With those adjuctments it was definately full marks but as I had to make those changes myself I felt I could only give it a four. Anyway definately try this recipe! I promise it's well worth it! Read More
(26)
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Rating: 3 stars
01/11/2006
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 be misleading: the 1 cup of ground almonds is going to add what you may see as significant albeit "good" fat in this recipe. Read More
(24)
Rating: 5 stars
08/02/2010
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:) Read More
(20)
Rating: 5 stars
03/01/2005
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 done with even less. No need to frost this cake but the glaze sounds good too. This recipe is quite simple and makes a beautiful cake! Read More
(20)
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Rating: 3 stars
06/06/2005
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. This went over only so-so. Read More
(20)
Rating: 1 stars
07/29/2005
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 come clean. I carefully followed the recipe.... Read More
(20)
Rating: 5 stars
07/06/2005
I've made it twice this is my favourite..I also used less sugar (a bit more than a 1/2 cup). Frosting just adds extra calories not the taste.. Read More
(19)