in Switzerland

Carrot cake

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Ingredients for 1 servings:

  • 5 egg yolks
  • 250 g sugar
  • 250 g carrot(s), finely grated
  • 250 g almonds, grated
  • 1 lemon(s), juice and zest
  • 80 g flour
  • 1 tbsp baking powder
  • 5 egg whites, stiff
  • 1 pinch of salt
  • 250 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Swiss carrot cake

Beat egg yolks and sugar until frothy. Add carrots, almonds, and lemon (juice and grated zest). Sift in the flour and baking powder. Beat egg whites until stiff and fold in the salt. Pour the mixture into a greased, floured dish. Bake at low heat (180°C) for about 50 minutes. Let cool. If desired, glaze with lemon or cherry glaze or dust with powdered sugar. Lemon glaze: Mix powdered sugar with lemon juice and pour over the cake. Cherry glaze: Mix powdered sugar with water and cherry glaze and pour over the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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