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LOCATION: Recipes >> Cake Recipes >> Carrot 37

Print this Recipe    Carrot 37

Swiss carrot cake

5 eggs, separated
300g sugar
1 Tbs lemon zest
300 g grated carrots
300 g almonds or half walnuts, half almonds
4 Tbs flour
1/2 tsp cinnamon
1 pinch clove powder
1 t baking powder
1 pinch salt
1 Tbs kirsch or rum (optional)

Beat yolks, sugar and zest until foamy. Add carrots and nuts, flour,
spices, baking powder, salt and kirsch. Beat egg whites until
stiff, carefully fold them into cake mixture. Bake at 350F for 90
minutes.

You can glaze it with heated apricot jam, or serve powdered with
confectioners sugar or with the cream cheese frosting.


Cream cheese frosting: (enough for at least 2 layers)

8 oz cream cheese
60 g softened butter (3 oz) :
2 tsp vanilla
15 oz (1 lb) powdered sugar
juice from 1 lemon

Beat well cream cheese and butter. Add vanilla, powdered sugar
and lemon juice.


Conversions:

flour: 1 cup is 150 g
sugar: 1 cup is 200 g
fluid: 1 cup is 2.5 dl
8 oz is 250 g

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