Ingredients for Swiss Carrot Cake
- Eggs
- White Sugar
- Zest of 1 large lemon
- Fresh Lemon Juice
- Carrot
- Ground Almonds
- All Purpose Flour
- 50g raisins
- 1 tsp baking powder
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How to Make Swiss Carrot Cake
- Preheat oven to 180°C (350°F). Grease and flour a 9-inch square cake pan.
- In a large bowl, beat 4 large egg yolks with 150g granulated sugar until pale and thick.
- Add the zest and juice of 1 large lemon.
- Grate 200g carrots and add them to the bowl along with 50g slivered almonds, 50g plain flour (or gluten-free blend), 50g raisins, and 1 tsp baking powder.
- Mix until just combined. Be careful not to overmix.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold into the carrot mixture using a large spoon.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time may vary depending on your oven; start checking at 25 minutes).
- Let cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
53g
Fat
3g
Carbs
5g
