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    Swiss Carrot Cake

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on November 02, 2007

      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.

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    • on September 28, 2007

      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.

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    • on June 10, 2006

      I love carrot cake and found this especially good.

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    • on June 04, 2006

      Definately a different carrot cake. It is much lighter than the carrot cake I am use to preparing. I used golden raisins and agree that it is plenty sweet without the addition of frosting.

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    Nutritional Facts for Swiss Carrot Cake

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 126.6
     
    Calories from Fat 47
    37%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 52.8 mg
    17%
    Sodium 54.2 mg
    2%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 13.4 g
    53%
    Protein 3.6 g
    7%
    Detailed Nutrition Values About Nutrition Info
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