Swiss Carrot Cake Recipe: A Delightful Twist on a Classic Dessert

If you’re looking for a unique and flavorful dessert to impress your guests, look no further than this Swiss Carrot Cake recipe. This cake is a delightful twist on the classic carrot cake, with a rich and creamy frosting that complements the earthy sweetness of the carrots perfectly.

What You Need To Make Swiss Carrot Cake Recipe

Swiss Carrot Cake
  • egg yolks
  • sugar
  • almonds
  • carrots
  • lemon,juiced
  • flour
  • baking powder
  • salt
  • sugar
Swiss Carrot Cake

How To Make Swiss Carrot Cake

Jennifer Tirrell
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Cake
Cuisine American
Servings 12
Calories 309 kcal


  • 1 lemon, zested and juiced
  • 2 cups grated carrots
  • 1 ½ cups finely chopped almonds
  • 1 ¼ cups white sugar
  • 5 egg yolks
  • 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


  • To begin, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take a moment to prepare your baking dish by greasing it and dusting with flour. Either a 9 inch square baking dish or a 9 inch Bundt pan will do the trick.
  • grab a large bowl and an electric mixer. Using the mixer, whip together the egg yolks and sugar until the mixture becomes light and fluffy. Into this bowl, add in the almonds, carrots, the juice and zest of one lemon, flour, and baking powder. Stir everything together until it is well combined.
  • Bake the cake for approximately 50 minutes, or until a small knife inserted into the center comes out clean. While the cake bakes, you can prepare the icing. Simply mix the juice from the remaining lemon with confectioners' sugar until it reaches the desired consistency for drizzling. Once the cake is finished baking, pour the icing over the top while the cake is still warm, or wait until it has cooled if you prefer. If you are using a Bundt pan, be sure to remove the cake from the pan before glazing it.
Keyword carrot cake

Pro Tips for Making Swiss Carrot Cake

1.Choosing the Right Carrots
The key to making a perfect Swiss carrot cake is choosing the right carrots. Use fresh and organic carrots to get the best taste and texture. Make sure the carrots are not too thin or too thick as it will affect the overall texture of the cake. Thin carrots tend to have a higher water content, which can make the cake too moist, while thicker carrots can be too dry. Choose medium-sized carrots that are firm to the touch.

2.Grating the Carrots
The texture of the Swiss carrot cake depends on how finely you grate the carrots. The traditional method of making Swiss carrot cake involves grating the carrots by hand. If you have a food processor, you can use the grater attachment to make the process faster and easier. Grate the carrots finely to get a smooth texture in the cake.

3.Using Almond Flour
The use of almond flour in Swiss carrot cake is what gives it a unique and nutty flavor. Almond flour is made from blanched almonds that are finely ground into a powder. The addition of almond flour also makes the cake gluten-free. You can make your own almond flour by grinding whole almonds in a food processor until it forms a fine powder.

4.Adding Spices
Swiss carrot cake is a blend of warm spices like cinnamon, nutmeg, and cloves. The combination of these spices gives the cake a unique and aromatic flavor. Use freshly ground spices for the best taste. You can also add a pinch of cardamom to enhance the flavor further.


this Swiss Carrot Cake recipe is a delicious and unique twist on the classic carrot cake that is sure to impress your friends and family. The rich and creamy frosting perfectly complements the earthy sweetness of the carrots and adds a delightful contrast in texture. With simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers alike. By following this recipe, you’ll have a show-stopping dessert that is sure to be the talk of your next gathering.

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I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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