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.
- 3 eggs, separated
- 3⁄4 cup white sugar or 3⁄4 cup golden caster sugar
- 1 1⁄2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup grated carrot
- 1 cup ground almonds
- 1⁄4 cup all-purpose flour
- 1⁄4 cup raisins (optional)
- 1 teaspoon baking powder
- Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
- Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
- Beat egg whites until stiff and fold into the cake mixture with a large spoon.
- Pour the batter into the pan.
- 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.
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.
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.
I love carrot cake and found this especially good.