For an enhanced almond flavor, toast the ground almonds lightly in a dry pan before adding them to the batter. Ensure all ingredients are at room temperature for optimal emulsification and a smoother batter. If you don't have marzipan carrots, consider decorating with candied lemon peel or a sprinkle of extra lemon zest. Store the cake in an airtight container at room temperature for up to 3 days.
Aargau Carrot Cake
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS134
Embark on a culinary journey to the fertile farmlands of Canton Aargau with this exquisite carrot cake. Renowned for its moist, light texture and delightful flavor, this classic Swiss treat is a celebration of simple, wholesome ingredients. This recipe contains no added fats other than the natural fats found in eggs.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol47 mg
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Fiber2 g
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Protein5 g
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Saturated Fat1 g
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Sodium65 mg
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Sugar21 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 360 degrees F (180 degrees C). Prepare a 9-inch cake pan by lightly greasing it with cooking oil and dusting with flour. This prevents the cake from sticking. (5 minutes)
02
StepSeparate the eggs. In a large bowl, beat the egg yolks with the granulated sugar until light and creamy. This incorporates air and creates a tender crumb. (5 minutes)
03
StepAdd the lemon juice, lemon zest, grated carrots, ground almonds, flour, baking powder, and salt to the yolk mixture. Mix until well combined. (3 minutes)
04
StepIn a separate clean, dry bowl, beat the egg whites until stiff peaks form. This provides structure and lightness to the cake. (5 minutes)
05
StepGently fold the beaten egg whites into the carrot mixture in two additions, being careful not to overmix. Overmixing will deflate the egg whites and result in a dense cake. (3 minutes)
06
StepPour the batter into the prepared 9-inch cake pan and spread evenly. (1 minute)
07
StepBake in the preheated oven for 45 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
08
StepWhile the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Adjust the amount of lemon juice for desired consistency. (2 minutes)
09
StepOnce the cake is done, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
10
StepDrizzle the lemon glaze over the cooled cake. Decorate with marzipan carrots, if desired, for a traditional touch. (5 minutes)
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Kasandra Von
Jan 10, 2025This cake is incredibly moist and flavorful! The lemon zest really brightens it up.
Raoul Toy
Nov 21, 2024The glaze is the perfect finishing touch. Not too sweet, just right!
Ellis Prosacco
Aug 26, 2024This is now my go-to carrot cake recipe!
Efrain Volkman
Mar 31, 2024I loved how easy this recipe was to follow. It turned out perfectly!
Roslyn Swaniawski
Mar 2, 2024I added a little bit of chopped walnuts and it tasted even better.
Modesta Fay
Feb 4, 2024My family devoured this cake in one sitting. Definitely making it again!
Myrl Hermiston
Jan 21, 2024I reduced the sugar by 1/4 cup and it was still plenty sweet enough for my taste.