Swiss Carrot Cake recipe
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Ingredients
- 5 egg yolks 1 ¼ cups white sugar 1 ½ cups finely chopped almonds 2 cups grated carrots 1 lemon, zested and juiced ⅔ cup all-purpose flour 1 ½ teaspoons baking powder 5 egg whites 1 pinch salt 1 lemon, juiced 1 cup confectioners' sugar, or as needed
Nutrition Info
- 309.4 caloriescarbohydrate: 44.9 gcholesterol: 85.4 mgfat: 12.8 gfiber: 4.1 gprotein: 8.2 gsaturatedFat: 1.5 gservingSize: -sodium: 101 mgsugar: 33.1 gtransFat: : -unsaturatedFat: : -
Directions Swiss Carrot Cake
Directions
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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.