Swiss Carrot Cake
Delightfully moist and packed with natural sweetness, this Swiss Carrot Cake is a showstopper that seamlessly blends classic flavors with a hint of European elegance. Made with finely grated carrots, almond flour, and a touch of zesty lemon, this gluten-friendly dessert offers a rich, nutty texture and warm notes of cinnamon in every bite. The crowning touch? A tangy lemon glaze that seeps into the cake for added vibrance and moisture. Perfect for gatherings, brunch, or an indulgent teatime treat, this easy-to-make recipe requires just 20 minutes of prep time and bakes to perfection in under an hour. Serve this carrot cake as a beautifully glazed centerpiece or dress it up with your favorite toppings like toasted nuts or edible flowers for an extra wow factor.
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Recipe Information
Ingredients
- 300 g Carrots
- 200 g Almond flour
- 75 g All-purpose flour
- 180 g Granulated sugar
- 4 Eggs
- 100 ml Neutral oil (e.g., sunflower or canola)
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 1 tsp Lemon zest
- 120 g Powdered sugar
- 2 tbsp Lemon juice
- 1 tbsp Butter (for greasing)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with parchment paper.
Peel and finely grate the carrots. Set them aside.
In a large mixing bowl, beat the eggs and sugar together with a whisk or electric mixer until pale and fluffy. This should take about 3-4 minutes.
Gradually mix in the oil until fully incorporated.
Add the almond flour, all-purpose flour, baking powder, cinnamon, salt, and lemon zest to the wet ingredients. Fold together gently with a spatula until just combined.
Stir in the grated carrots to evenly distribute them throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the glaze by mixing powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has fully cooled, spread the lemon glaze evenly over the top. Allow the glaze to set for about 15 minutes before serving.
Slice and enjoy your Swiss carrot cake! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 40.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
