-
-
My review
Swiss Carrot Cake
0
Fiona
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 309Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
- 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.
- 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
Share
Explore more
Reviews
Read all reviews 69 Ratings
-
-
-
-
-
Most helpful positive review
1/26/2006
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....
Most helpful critical review
1/23/2006
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 ...
Most helpful
Most positive
Least positive
Newest
1/26/2006
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....
1/23/2006
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 ...
2/13/2011
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..
3/18/2012
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.
8/13/2017
Nice summery flavors with the addition of lemon. I liked it very much. Goes great with tea.
2/3/2016
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 ...