Carrot Cake


6 egg yolks
75 g (3 oz) icing sugar, sifted
5 g (1 tsp) lemon zest
pinch salt
200 g (7 oz) peeled carrots
100 g (4 oz) roasted hazelnuts, ground
100 g (4 oz) ground almonds
25 g (1 oz) potato flour
5 g (1 tsp) baking powder
5 g (1 tsp) ground cinnamon
pinch ground cloves
30 ml (2 tbsp) kirsch
4 egg whites
75 g (3 oz) caster sugar


1. Beat the egg yolks with the icing sugar, lemon zest and salt until pale and creamy.

2. Grate the carrots, drain any liquid and pat dry with paper towel.

3. Stir into the egg and sugar with the hazelnuts and almonds.

4. Sift the flour with the baking powder and spices and blend with the mixture. Mix in the kirsch.

5. Whip the egg whites until softly peaked; sift in the caster sugar and beat until the mixture looks satiny and smooth.

6. Fold the meringue into the carrot mixture lightly and carefully.

7. Pour into a greased and floured 24 cm (9 1/2 in) spring-form tin and bake at 180°C (350°F) Gas 4 for 1 hour. Cool on a wire rack.

8. Dredge with icing sugar before serving. Do not cut the cake for at least 3 days, so that the flavours may mature. Offer whipped cream on the side.

9. In Switzerland, where this cake originates, it is the custom to finish the cake with a white Glace or Fondant Icing and to decorate it with marzipan carrots.

10. Brush the warm cake with strained apricot jam and coat with Fondant Icing.

11. Tint a little marzipan with orange food colouring and make 13 small carrot shapes.

12. Use angelica for the stems. Lay the carrots on the icing before it has set; one for each slice of the cake is fun.

13. Lay three in the middle of the cake and the other ten around the outside.

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