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.
Provided by Fiona
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
- 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.
- 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.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 44.9 g, Cholesterol 85.4 mg, Fat 12.8 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 1.5 g, Sodium 101 mg, Sugar 33.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #desserts #vegetables #easy #european #cakes #swiss #dietary #low-sodium #low-in-something #carrots
You'll also love
