Swiss Carrot Cake

Name: Swiss Carrot Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters finely chopped almonds; 2 teaspoons baking powder; 473 milliliters grated carrots; 5 egg whites; 5 egg yolks; 158 milliliters all-purpose flour; 1 lemon, juiced; 1 lemon, zested and juiced; 1 pinch salt; 296 milliliters white sugar

Swiss Carrot Cake is a dairy free and vegetarian recipe with 12 servings. One portion of this dish contains about 7g of protein, 11g of fat, and a total of 249 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have almonds, sugar, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Kugelhopf Pan

Oven

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.

Ingredients you will need

Baking Powder

Egg Whites

Egg Yolk

Almonds

Carrot

All Purpose Flour

Juice

Lemon

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Pour into the prepared cake pan.

Equipment you will use

Cake Form

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.

Ingredients you will need

Powdered Sugar