Swiss Carrot Cake
Description
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.
Ingredients
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5 egg yolks
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1 1/4 cups white sugar
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1 1/2 cups finely chopped almonds
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2 cups grated carrots
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1 lemon, zested and juiced
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2/3 cup all-purpose flour
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1 1/2 teaspoons baking powder
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5 egg whites
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1 pinch salt
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1 lemon, juiced
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1 cup confectioners' sugar, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
2
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.
3
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.