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Swiss Carrot Cake

Rated as 4.44 out of 5 Stars

"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
Original recipe yields 12 servings

Directions

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  • Prep

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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.

Nutrition Facts


Per Serving: 309 calories; 12.8 g fat; 44.9 g carbohydrates; 8.2 g protein; 85 mg cholesterol; 101 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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....

Most helpful critical review

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 ...

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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.

Nice summery flavors with the addition of lemon. I liked it very much. Goes great with tea.

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 ...