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My review
Swiss Carrot Cake
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."
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Ingredients
1 h 20 m servings 309 calsOriginal recipe yields 12 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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
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 69 Ratings
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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 ...
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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 ...