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Nutrition Facts
Serving Size 1 (50g) Recipe makes 12 servings
Calories 126
Calories from Fat 47		(37%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 54mg		2%
Potassium 110mg		3%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 1.3g	5%
	Sugars 13.5g
Protein 3.6g		7%
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Dessert Buffet from Switzerland

~Rita~

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Swiss Carrot Cake

Recipe #149948 | 35 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sackville
Jan 1, 2006

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.

SERVES 12 (change servings and units)

Ingredients

3 eggs, separated
3/4 cup white sugar or 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

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.

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Browse similar recipes by category

Course > Desserts > Cakes
Main Ingredient > Vegetables > Carrots
Cuisine > European > Western > Swiss
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Low in... > Low Sodium

Featured Reviews for This Recipe

From: Chef #452163

On Nov 2, 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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From: RonaNZ

On Sep 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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From: Chef #nor

On Jun 10, 2006

I love carrot cake and found this especially good.

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From: PaulaG

On Jun 4, 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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