Swiss Carrot Cake

Swiss Carrot Cake created by RonaNZ

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.

Ready In:
35mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. mlchavez77
    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.
  2. RonaNZ
    Swiss Carrot Cake Created by RonaNZ
  3. RonaNZ
    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. RonaNZ
    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.
  5. noreenruth
    I love carrot cake and found this especially good.
Advertisement

Find More Recipes