My Swiss Carrot Cake recipe was published by the Dietitians of Canada in a book titled "Cook!" among 275 recipes that "celebrate food from field to table". I am not a dietitian, but there it is on page 348 titled as Carrot and Almond Cake. There is a full page photo in the book and a smaller one on the back cover.
When people claim “moist carrot cake” I think of heavy dampness or grease fest. My carrot cake is light and not heavy. The fat comes from the nuts and unlike other carrot cakes; it contains no butter or oil. Don't omit the lemon juice; it balances the sugar. This cake will not puff up in the middle only to cave in later, so spread the batter evenly.
I baked it in a 9x13 inch rectangular pan, but the recipe is perfectly suitable for a 9-inch two layer cake.
SWISS CARROT CAKE
1- 3/4 cup carrots, freshly grated
2-3/4 cups almonds, finely ground
3/4 cup fine breadcrumbs
1/2 tsp ground mace
1/2 tsp ground cinnamon
1 tsp ground ginger
1-1/4 tsp baking powder
6 large egg yolks
1-1/4 cups sugar
6 large egg whites
2 tsp freshly grated lemon rind
3 Tbsp fresh lemon juice
Icing:
1 batch Cream Cheese Icing
• Combine the grated carrots and finely ground almonds in a mixing bowl.
• Add the breadcrumbs, spices and baking powder.
• Stir to combine.
• In a separate large bowl beat the egg yolks and sugar until thick.
• Beat in the lemon rind and the lemon juice.
• Stir the carrot mixture into the egg yolk mixture [and not the other way around].
• In a clean bowl beat the egg whites until stiff peaks form.
• Gradually fold the beaten whites into the carrot mixture - do NOT over mix.
• Line a rectangular pan with parchment paper.
• Spray the parchment as well as the sides of the pan with cooking spray.
• Pour the batter into the pan and bake in a preheated 350F oven for 45 minutes until a cake tester comes out clean.
• Remove from the oven and let the cake cool completely.
• Spread the top with cream cheese icing.
• Cut the cake into squares with a serrated cake knife.
