Best 5 Swiss Carrot Cake Recipes

TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)

Steps:

• Combine carrots and nuts in a mixing bowl.
• In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
• Beat the egg yolks until thick and lemony.
• Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
• Beat this mixture until thick, then stir into the carrot mixture.
• Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
• Line an 8" springform pan with waxed paper or parchment.
• Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
• Shake pan to make sure breadcrumbs coat evenly.
• Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
• Let cool.
• Mix together glaze ingredients.
• Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
• Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
• Garnish with some candied fruits, if desired.
• Store in a tightly covered cake box.
• This cake improves with age.

SWISS CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
• 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. Pour into the prepared cake pan.
• 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. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

SWISS CARROT CAKE

Steps:

• Grease and flour a 9 inch square cake pan. Preheat oven to about 180 degrees Celsius.
• Beat the egg yolks into the sugar thoroughly. Add lemon juice and the zest, the carrots, almonds, flour, raisins and baking powder. Mix well.
• Beat egg whites until stiff and fold into the cake mixture with a large spoon.
• Pour the batter into the pan.
• Bake until the cake tests clean and the top has a nice golden colour. In a fan oven this only took me about 20 minutes but the original recipe says to bake for 45 minutes.

SWISS CARROT CAKE WITH MASCARPONE ICING

Steps:

• Combine carrots, almonds, breadcrumbs, spices & baking powder in a bowl.
• Beat egg yolks until thick, gradually adding sugar, lemon rind and juice, Beat until thick.
• Stir egg yolk mixture into carrot mixture.
• Beat egg whites until stiff, then fold gently into carrot mixture.(do not over mix).
• Grease 20cm (8") cake tin.
• Pour batter into cake tin, and bake in a moderate oven (180 C)for about an hour, cake tester should come out clean.
• cool in tin for 10min then turn out on a wire rack to cool completely.
• To make icing place butter, cheese and icing sugar in a food processor and beat until smooth. Spread over cooled cake.

SWISS CARROT CAKE

Steps:

• Mix together all dry ingredients. Combine oil and sugar in a large mixing bowl; beat thoroughly with electric mixer. Add eggs one at a time, beating well after each addition. Add dry mixture slowly into egg mixture, beating thoroughly. Stir in remaining ingredients. Spread batter evenly into well-greased and floured 9x13" pan. Bake for one hour at 350. Sprinkle with powdered sugar or spread on cream cheese frosting.