Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this on another site and really enjoyed it. Apparently it's common in Switzerland. It's lighter than the American style carrot cakes, a bit thinner and has a distinct lemon flavour. It also doesn't have any added fats and very little flour, if you're trying to avoid wheat. The original calls for icing the cake but I don't think it's necessary. It's sweet enough on its own.

Ingredients Nutrition

Directions

  1. Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
  2. Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
  3. Beat egg whites until stiff and fold into the cake mixture with a large spoon.
  4. Pour the batter into the pan.
  5. Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.
Most Helpful

4 5

I left out the zest and added a little cinnamon and nutmeg and it turned out great. Very moist and quite sticky. No frosting needed.

4 5

Makes a lovely light cake. I iced mine, stacked it into two layers and cut into small squares. This was partly because I messed up the top by turning it out on the cake rack and it stuck. Next time I'll flip it so that the bottom is on the cake rack. Also, I made this for a meeting in a couple of days and I thought it would last better iced. I substituted almonds for the raisins, which made it hard to cut but I think it would be hard to cut neatly anyway. Tastes great! Photos to follow.

4 5

I love carrot cake and found this especially good.