or Cancel

Traditional Swiss Carrot Cake

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
20m 1h 2-Pretty easy 2314
Not tried yet
Added by iphigenie on 21 November 2008
lukkie_shipwreck forked this on 19 September 2009 (4 descendants)

Description (Some HTML is OK)

These recipes all come from a battered notebook where I copied recipes when I was a kid. It is well used and covered with stains... The pages are starting to fall apart so I think it is a good idea to save those online.

The carrot cake has been a classic recipe in Switzerland very far back, they actually claim it was invented there. Who knows? The recipe differs from carrot cakes found in the UK and US - it has more carrot and is a very moist cake. Mostly it means a higher carrot/sugar ration, a lot of eggs and almonds (or hazelnuts) and almost no flour. It could probably be done gluten free replacing the wheat flour with an alternative.

The cake is better after a few hours' or overnight rest. It also freezes very well. And, as it is quite solid, it also "piles" quite well on top of each other.

I had made this for my wedding cake in the US and had almost more requests for the recipe than congratulations at the reception...


Makes 6 servings

  • 5 eggs, whites and yolks separated
  • 300g sugar
  • zest of a lemon, grated
  • 300g grated carrot (I often put more)
  • 300g powdered almonds (or hazelnuts)
  • 4 tbsp flour
  • ½ tsp cinnamon
  • 1 tsp clove powder
  • 1 tsp baking powder
  • salt pinch
  • 2 tbsp kirsch (or other spirit)

Preparation (Some HTML is OK)

Preheat oven at 190C
Beat the egg yolks with the sugar and lemon zest until the mixture lightens. Add the carrots and almonds.
Mix together the flour, salt, baking powder and spices, and add to the mixtures
Beat the egg whites stiff and gently fold in the mixture

Pour in a cake dish and bake 60 minutes at 190C

In Switzerland the cake is brushed with apricot jam while it is still warm, then either dusted with powdered sugar or covered with a simple frosting made of lemon juice and powdered sugar, then they would decorate with little marzipan carrots which you can find everywhere in Switzerland.

I must admit I do like it with the american cream cheese frosting, though:
1 pack cream cheese + 60g softened butter+2tsp vanilla+1 lb frosting sugar+ juice of 1 lemon.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)


or Cancel

Comments (1)

  • Susi said on 09 Jan 2009:

    Looks fantastic! I'm on the lookout for good gluten free akes and this one is a keeper :)

    Susi forked this on 9 January 2009

Back to top

Tags [?]

or Cancel

Double click words or drag-select to add tags.


Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by iphigenie (0)