For a richer flavor, toast the almonds lightly before chopping. Ensure the egg whites are whipped to stiff peaks for a light and airy cake. Do not overmix the batter once the egg whites are added, as this will result in a tough cake. If using a Bundt pan, grease it thoroughly with butter or cooking spray to prevent sticking. Adjust the amount of confectioners' sugar in the icing to achieve your preferred level of sweetness and thickness.
Swiss Carrot Cake
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS27
Experience the delicate flavors of Switzerland with this exceptionally moist carrot cake. Eschewing traditional spices, it showcases the natural sweetness of carrots and the subtle nuttiness of almonds, crowned with a tangy lemon glaze. A delightful centerpiece for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol85 mg
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Fiber4 g
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Protein8 g
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Saturated Fat2 g
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Sodium101 mg
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Sugar33 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch Bundt pan. (5 minutes)
02
StepIn a large bowl, whisk egg yolks and granulated sugar with an electric mixer until pale and fluffy. (5 minutes)
03
StepStir in the finely chopped almonds, grated carrots, lemon zest and juice, all-purpose flour, and baking powder until just combined. (3 minutes)
04
StepIn a separate, clean bowl, whip egg whites with a pinch of salt until stiff peaks form. (5 minutes)
05
StepGently fold the whipped egg whites into the carrot batter in two additions, being careful not to deflate the whites. (3 minutes)
06
StepPour the batter into the prepared cake pan. (1 minute)
07
StepBake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)
08
StepWhile the cake is baking, prepare the lemon icing: In a small bowl, whisk together the lemon juice and confectioners' sugar until smooth and drizzlable, adding more confectioners' sugar as needed to reach your desired consistency. (5 minutes)
09
StepOnce the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If using a Bundt pan, ensure the cake releases cleanly. (10 minutes)
10
StepDrizzle the lemon icing over the cooled cake, allowing it to cascade down the sides. (2 minutes)
11
StepLet the icing set for at least 15 minutes before slicing and serving. (15 minutes)
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RECIPE REVIEWS
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Dina Stiedemann
Jun 19, 2025This cake is absolutely divine! The lemon icing is the perfect complement to the nutty and carrot-filled cake.
Brain White
May 31, 2025Next time, I might try adding a handful of raisins or dried cranberries for a bit of added sweetness and texture.
Arlene Veum
May 18, 2025I've made this for several birthdays now, and it's always a hit. The almonds give it a unique texture and flavor.
Idella Goldner
May 11, 2025The instructions were clear and easy to follow. My cake turned out perfectly moist and delicious!
Kaleigh Kemmer
Feb 27, 2025I added a touch of almond extract to the batter for an extra layer of flavor, and it was amazing!