Swiss Carrot Cake

A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 309 Calories

Ingredients

• 1 pinch salt
• 1 ¼ cups white sugar
• 1 ½ teaspoons baking powder
• ⅔ cup all-purpose flour
• 1 lemon, juiced
• 5 egg whites
• 5 egg yolks
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 1 ½ cups finely chopped almonds
• 1 cup confectioners' sugar, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.

Step 2

In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.

Step 3

Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.