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Aargau Carrot Cake

SUBMITTED BY: CORWYNN DARKHOLME

"Canton Aargau is composed of Switzerland's most fertile farmlands, celebrated for fruit, vegetables and the famous Carrot Cake. Moist, delicious and light, it contains no added fat besides what's naturally contained in the eggs."
RECIPE RATING:
The reviewer gave this recipe 31 stars. This recipe average a 4.2 star rating.
Read Reviews (27)
PREP TIME  30 Min
COOK TIME  45 Min
READY IN  1 Hr 15 Min
Original recipe yield 1 - 9 inch round cake pan

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 eggs
  • 3/4 cup white sugar
  • 1 1/2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup grated carrots
  • 1 cup ground almonds
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  •  
  • 3/4 cup confectioners' sugar
  • 1 tablespoon lemon juice

DIRECTIONS

  1. Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
  2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
  3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
  4. Bake at 360 degrees F (180 degrees C) for 45 minutes.
  5. This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MALCOLMS
This is a delicious cake. By far the best and easiest carrot cake recipe I have made. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by PRINCESS_JACKIE
i loved this recipe so much that the cake isn't completely finished, and i'm about to make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2005 by FADEDDREAMS
Sooooooooooooo yummy & moist . . . I was looking for a recipe that was light - the ones in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2005 by Shannon G.
Made this for my friend's b'day the past two years in a row and everyone LOVED it -- it was... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2005 by TRICKYNIKKI1
As a reviewer said before me, it turned out really thin and I think tasteless. I lined the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2005 by BARNKITTY
Good if you want something way different than traditional American carrot cake. It tasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2005 by PRYSTEIN
Really wonderful carrot cake, amazingly light, and fresh tasting. I substituted ground walnuts... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2004 by LCSTEIN
This was a very nice cake. I substituted ground hazelnuts and it turned out fine. I did think... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by Trinity
Tasty cake, but does tend to stick! Very good with the addition of flake coconut. Be warned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2005 by SMIRNOFF
I've made it twice, this is my favourite..I also used less sugar (a bit more than a 1/2 cup).... MORE

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