How To Make Swiss Carrot Cake
Ingredients
- 1 lemon, zested and juiced
- 2 cups grated carrots
- 1 ½ cups finely chopped almonds
- 1 ¼ cups white sugar
- 5 egg yolks
- 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
Instructions
- 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.
