Unlike the cake’s denser American cousin, the Swiss version of carrot cake is light, fluffy, and loaded with freshly ground almonds. It is found most commonly in the Aargau region of Switzerland (rumor has it, Aargau is the home to first carrot cake, although this would be extremely difficult to prove).
| Servings | Prep Time |
| 1 9 1/2″ cake | 45 minutes |
| Cook Time |
| 35 minutes |
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Unlike the cake’s denser American cousin, the Swiss version of carrot cake is light, fluffy, and loaded with freshly ground almonds. It is found most commonly in the Aargau region of Switzerland (rumor has it, Aargau is the home to first carrot cake, although this would be extremely difficult to prove).
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Ingredients
For the cake:
- 150 grams carrots (raw and grated) – about 2/3 cups packed
- 1 1/4 cups slivered almonds , finely ground (about 150 grams)
- 3/4 cup bread crumbs , plus more for dusting pan
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- 1 pinch salt
- 6 large eggs , separated
- 1 1/4 cups sugar
- 1 lemon , zested and juiced – OR-
- 2 Tbsp Kirsch
For the glaze:
- 1 1/2 cups powdered sugar (sifted)
- 3 Tbsp lemon juice
Decoration:
- marzipan
- orange food coloring
- green food coloring
- slivered almonds
Servings: 9 1/2″ cake
Units:
Instructions
- Preheat the oven to 350F. Grease and flour a 9 1/2″ springform pan. Add a circle of parchment paper to the bottom of the pan. Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl.
- TIP: The carrot should be grated over the medium holes of the box grater. You can grind the almonds in a spice grinder/coffee grinder, or a food processor.
- In another bowl, beat egg yolks until foamy, then stream in sugar, lemon rind, and juice. Continue beating on high until the mixture is pale and thick. Combine with the carrot mixture.
- In a clean, dry bowl, beat the egg whites until stiff. Fold together with the carrot mixture until just incorporated. I like to stir 1/3 of the whites in with the carrot mixture to lighten it, then I do the rest more gently.
- Pour into prepared pan, then pop into the oven and bake about 35 minutes or until a toothpick comes out clean. Let cool completely. Run a butter knife around the edges to help release it from the springform.
- Meanwhile, prepare the glaze. Whisk the powdered sugar with fresh, strained lemon juice in a small bowl. (If you’d like it less tart, substitute some water for the lemon juice.)
- Pour the glaze over the top of the cake, then decorate with almonds and marzipan carrots.