Best 3 Aargau Carrot Cake Recipes
Embark on a culinary journey to Switzerland, where the enticing Aargau Carrot Cake awaits. This delectable treat, originating from the canton of Aargau, is not your ordinary carrot cake. With a rich history dating back to the 19th century, it boasts a unique blend of flavors and textures that will tantalize your taste buds.
At its core, the Aargau Carrot Cake features a moist and fluffy carrot-spiced sponge, studded with grated carrots that lend a vibrant orange hue and a delightful crunch. The crowning glory is a luscious cream cheese frosting, smooth and tangy, perfectly complementing the sweetness of the cake.
The Aargau Carrot Cake is not a one-size-fits-all dessert. This article presents three tempting variations to cater to diverse preferences. The classic recipe stays true to tradition, delighting purists with its harmonious balance of carrot, spices, and cream cheese. For those seeking a touch of decadence, the chocolate cream cheese frosting adds a rich and indulgent twist. And for those with dietary restrictions, the gluten-free version offers a delectable alternative without compromising on flavor.
Whether you're a seasoned baker or a novice in the kitchen, this article provides detailed, step-by-step instructions for each variation of the Aargau Carrot Cake. From measuring and mixing ingredients to baking and frosting the cake, every step is meticulously explained to ensure success. Additional tips and tricks are also included to help you achieve the perfect texture, moisture, and presentation.
So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure. The Aargau Carrot Cake awaits, ready to captivate your senses and create lasting memories.
AARGAU CARROT CAKE
Make and share this Aargau Carrot Cake recipe from Food.com.
Provided by CaliforniaJan
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
- Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
- Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
- Bake at 360 degrees F (180 degrees C) for 45 minutes.
- This cake is often iced with a confectioner's sugar icing make by beating 1 tablespoon lemon juice into 3/4 cup confectioners sugar. Little marzipan carrots are the traditional decoration.
Nutrition Facts : Calories 179.1, Fat 7.4, SaturatedFat 0.9, Cholesterol 52.9, Sodium 106.2, Carbohydrate 25.6, Fiber 1.7, Sugar 21, Protein 4.5
CARROT CAKE (AARGAU)
Steps:
- Beat together the egg yolks, sugar, lemon juice and lemon zest, until light. Add the finely grated carrots and the almonds. Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch. Mix or beat until smooth. Beat the egg whites until stiff and carefully fold in. Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the mixture into the tin. Bake in the oven for 50 to 60 minutes at 180 degrees C. When cooked, brush the cake with a hot apricot glaze and thin fondant icing. Decorate with small marzipan carrots.
Nutrition Facts :
CARROT CAKE (AARGAU)
The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts. This carrot cake is now a Swiss classic, its reputation having been...
Provided by Vicki Butts (lazyme)
Categories Cakes
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
- 2. Add the finely grated carrots and the almonds.
- 3. Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
- 4. Mix or beat until smooth.
- 5. Beat the egg whites until stiff and carefully fold in.
- 6. Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
- 7. Turn the mixture into the tin.
- 8. Bake in the oven for 50 - 60 minutes at 180C (350F).
- 9. When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
- 10. Decorate with small marzipan carrots.
Tips:
- If you don't have a springform pan, you can use a 9-inch round baking pan. Just be sure to grease and flour the pan well so the cake doesn't stick.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you're short on time, you can use store-bought frosting. But if you have the time, homemade frosting is always best.
- Decorate the cake with your favorite toppings. Some popular choices include chopped nuts, grated chocolate, or fresh berries.
Conclusion:
Aargau Carrot Cake is a delicious and moist cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give Aargau Carrot Cake a try!
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