Carrot Cake of Switzerland

This post is also available in: Italiano

This carrot cake has accompanied all the childhood parties of my son. It seemed like a healthy and genuine recipe to offer his friends when they came to the house. Being a butter free cake that maintains its goodness for several days, it was ideal cake to make for the time I had available between family and work. So as soon as the cake was ready I would cut it into squares and place them in colorful cupcake papers presenting them as if it came from some famous pastry shop. I tasted this cake in Switzerland in the city of Aargau during our honeymoon. I liked a lot but for years I was not able to find the recipe, then in the Encyclopedia of Cooking from Curcio I found it! When my son grew up, I abandoned this preparation, but not long ago I was asked to prepare this cake again.

Preparation: 30 minutes | Cooking time: 50 minutes
(For 10 people)

1/2 pounds of carrots
11 oz of ground almonds with the skins
6 eggs
½ cup of flour
1 cup of sugar
1 cup of powdered sugar
1 lemon
1 tablespoon of Kirsch (optional)
sugar carrots for decoration (optional)

  1. Thoroughly clean the carrots and grate them finely with a Parmesan grater. Add the egg yolks, the lemon zest, ground almonds, sugar, and two tablespoons of the lemon’s juice and finally the Kirsch.
  2. Beat the egg whites until they are stiff adding a pinch of salt and continually beat the mixture to form a compound for meringue.
  3. Mix the egg whites into the mixture with movements from the bottom upwards over slowly sifting in the flour.
  4. Preheat oven to 350 degrees. Line a rectangular tin with baking paper that has been soaked and wrung out well, it should be around 7×11 inches.
  5. Pour over the mixture leveling it evenly. Put it in the oven for around 50 minutes. Before removing it from the oven prick deep into the cake with a toothpick, if it comes out clean the cake is done, otherwise continue to cook for about ten minutes.
  6. Remove from the oven and prepare the cake icing. Pour into a bowl the sugar, slowly add the lemon juice mixing thoroughly until it forms a paste. Spread it with a spatula on the cake. When the icing is clotted cut the cake into squares and put them in paper cups. If you wish, decorate with sugar carrots. (If serving to children, you can choose to not ice the entire cake or simply take off the icing when serving).

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