Swiss Carrot Cake

Ingredients

• Servings: 12
• 5 egg yolks
• 1 1/4 cups white sugar
• 1 1/2 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 5 egg whites
• 1 pinch salt
• 1 lemon, juiced
• 1 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.