Swiss Carrot Cake
"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."
photo by RonaNZ
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
directions
- 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.
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Reviews
-
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.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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