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    Swiss Carrot Cake

    Published: Mar 11, 2022 · Modified: Mar 11, 2022 by Jacqueline Bellefontaine ·

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    Swiss carrot cake baked in square tin cut into squares.
    sliced swiss carrot loaf cake decorated with marzipan carrots .

    This pretty Swiss carrot cake has a delicious lemon and almond flavour. It is low fat and is both gluten and dairy-free.

    A pretty orange colour with a light moist crumb this cake is a must try.

    swiss carrot loaf cake on plate with cake knife by side.

    What's not to love about a good carrot cake? British and American carrot cakes are dense with added nuts and sometimes fruit and a delicious moist spicy crumb. Topped with a rich cream cheese frosting – Delicious! Now, lets introduce the Swiss Carrot Cake, (Aargauer Rublitortewhich), lighter and less sweet, totally different but equally, if not even more delicious.

    Swiss carrot cake is beautifully moist, with a soft light fluffy texture soft crumbs and subtle lemon and almond flavour is such a dream to eat!

    If you haven't come across the less familiar Swiss carrot cake then I urge you to give it try, I am sure you will love this carrot cake too.

    To make the cake you will need

    ingredients to make swiss carrot cake.
    • Caster Sugar – I like to use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light Caramel tones. 
    • Eggs - large (separated)
    • Ground almonds (US = almond meal)
    • Flour – I've used gluten-free flour for this cake but regular plain flour (US = all purpose flour) can also be used if you do not need to make the cake gluten-free.
    • Carrots – Finely grated. Weigh the carrot after grating you will need about 2 medium carrots for the cake.
    • Baking powder
    • Icing sugar – (US = confectioner’s sugar)
    • Lemon – Unwaxed is best as we use both the zest and juice in this recipe.

    How to make Swiss carrot cake step by step

    1. Whisk the egg whites until standing in stiff peaks then gradually whisk in half the caster sugar whisking until glossy.

    whisked egg whites in bowl.

    2. Whisk the egg yolks and the remaining caster sugar together until pale and creamy. Then fold in the finely grated carrots.

    carrots edded to whisked egg yolks and sugar mixture.

    3. Gently fold in the ground almonds. Then sift the flour and baking powder into the bowl and fold in.

    folding in ground almonds.

    4. Add the finely grated zest and juice of half a lemon to the bowl and gently stir in.

    lemon juice added to cake mixture.

    5. Add a quarter of the whisked egg whites to the carrot mixture and gently fold together.  Then continue adding the egg whites in two or three batches gently folding in until just mixed, taking care not to knock the air out.

    folding in egg whites.

    5. Pour into a lined cake tin and bake until risen and pale golden. A skewer inserted into the centre should come out clean. Allow to cool in the tin for about 10 minutes before transferring the cake to the rack to cool completely.

    cooked cake in tin on cooling rack.

    Finishing the cake

    The cooled Swiss carrot cake is then finished with a lemon flavoured glacé icing spread over the top. When I'm making this cake for an everyday treat (it's fabulous with afternoon tea) I do not add any decoration to the cake.

    But when making for guests I like to decorate the cake with some fun marzipan (US = almond paste) carrots which are very easy to make and I think look really pretty and finish the cake perfectly.

    undecorated swiss carrot cake

    To make the marzipan carrots

    Colour a piece of marzipan orange and a smaller piece green then shape into the carrots as directed below

    1. Roll small balls of orange marzipan then flatten one end and elongate to form the carrot shape.

    rolling balls of marzipan.

    2. Roll a little green marzipan into a thin rope and cut it into short lengths. These will form the stems.

    cutting short pieces of green marzipan.

    3. Use a skewer or cocktail stick to make a small hope in the thick end of the carrots.

    making hole to attach stem

    4. Then push in the short pieces of the green marzipan to secure the stem to the carrot.

    attaching stem

    5. Use the tip of a small knife to frill the green stem.

    cutting stem

    6. Then use a skewer to mark small ridges into the sides of the carrots.

    marking carrots.
    swiss carrot cake decoarted with marzipan carrots and sliced.

    Loaf cake or shallow square cake

    This recipe is really adaptable. I like to make it in a small loaf tin and serve it in slices. But it also works well cooked in an 18cm (7in) square tin which can then be served cut into 9 squares. This cooks a little quicker, see the notes in the Recipe card for details.

    swiss carrot cake baked in square tin and cut into squares to serve.

    A great cake that keeps well and can be made ahead

    Swiss carrot cake keeps really well in an airtight tin for several days, and it's actually more flavoursome to eat once it's been left to mature for a day or two. Store in a cool place or the refrigerator.

    It will also freeze well for up to 3 months.

    Cook's Tips

    • When whisking egg whites it is essential that the mixing bowl is completely grease-free, so it is a good idea to wash the bowl and whisk in very hot water before using in case the bowl has picked up any grease from the air during storage.
    • Adding the egg whites a little at a time helps ensure you do not knock out any of the air that you have whisked into the mixture helping to create a light cake.

    Variation

    Some recipes for Swiss carrot cake have Kirsch added to both the cake and the icing. I tend to leave it out but if you would like to try this delicious variation you can reduce the lemon juice you add to the cake to 1 teaspoon of lemon juice and add 1 tablespoon of kirsch. For the icing use 1 tablespoon of kirsch and enough lemon juice to mix to the desired consistency.

    Swiss carrot cake decoarted with marzipan carrots, with slic laying down.

    Swiss carrot cake

    This pretty loaf cake has a delicious lemony flavour. It is low fat and is both gluten and dairy free. Adapted from a recipe previously written for Only Crumbs Remain by Angela Entwhistle.
    Course afternoon tea, Cake
    Cuisine International
    Keyword dairy free, gluten free, low fat
    Prep Time 20 mins
    Cook Time 35 mins
    Servings 9
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • 450g (1lb) loaf tin about 18.5cm (7¼in) long x 9cm (3½in) wide x 5.5cm (2¼in)high
    • baking parchment
    • hand held electric whisk
    • large metal spoon or spatula
    • 2 large mixing bowl
    • 1 small mixing bowl

    Ingredients

    for the carrot cake

    • a little oil for greasing
    • 2 large eggs, separated
    • 100 g (3½oz) caster sugar
    • 100 g (3½oz) grated carrots weigh after grating (about I large carrot)
    • 100 g (3½oz) ground almonds
    • ½ lemon zest and juice
    • 50 g (2oz) gluten-free plain flour
    • 1 teaspoon baking powder

    for the lemon icing

    • ½ lemon zest and juice
    • 75 g (3oz) icing sugar sieved

    To complete

    • marzipan carrots (optional)

    Instructions

    To make the cake

    • Grease and line a 450g (1lb) loaf tin with baking parchment. Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3.
    • Separate 2 eggs place the egg whites in one large bowl and the yolks in another. Whisk the egg whites until standing in stiff peaks. Gradually whisk in 50g (2oz) caster sugar a little at a time and continue whisking until thick and glossy. Set aside.
    • Whisk the egg yolk together with the remaining 50g (2oz) sugar until pale, thick and doubled in volume.    Then fold in 100g (3½oz) finely grated carrots, followed by 100g (3½oz) ground almonds and the grated zest and juice of ½ lemon, using a spatula or large metal spoon.
    • Sift 50g (2oz) flour and 1 teaspoon of baking powder into the bowl and gently fold in.  
    • Add a quarter of the whisked egg whites to the carrot mixture and gently fold together.  Then continue adding the egg whites in two or three batches gently folding in until just mixed, taking care not to knock the air out.
    • Spoon the mixture into the prepared cake tin.  Level it with a palette knife or spatula. Bake in the centre of the preheated oven for about 30 - 35 minutes.  Or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and place the tin on a cooling rack and leave to cool in the tin for about 10 minutes before transfering the cake to the rack to cool completely.

    To complete

    • Sift 75g (3oz) icing sugar into a small mixing bowl> Add the finely grated zest ½ lemon and enough lemon juice to mix to a smooth thin icing. Drizzle the icing over the top of the cake, allowing it to run down the sides if you wish.
    • Decorate with marzipan carrots, if desired. Leave for several hours for the icing to firm up. The cake is best cut a day after baking.  Store in an airtight container.

    Notes

    Cook's Notes
    • When whisking egg white it is essential that the mixing bowl is completely grease-free, so it is a good idea to wash the bowl and whisk in very hot water before using in case the bowl has picked up any grease from the air during storage.
    • Adding the egg whites a little at a time helps ensure you do not knock out any of the air.
    • The cake also works well baked in an 18cm (7in) square cake tin.  Reduce the cooking time to about 25 minutes. Cut into 9 squares.
    Store
    • The cake will keep well in an airtight container in a cool place for about a week.
    • Freeze for up to 3 months
     
     
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Carole

      March 14, 2022 at 3:49 pm

      Made this at weekend it was really good easy to make did not last long in my house

      Reply
      • Jacqueline Bellefontaine

        April 07, 2022 at 3:42 pm

        Doesnt last long in m y house either 🙂

        Reply
    2. Julia Roxan

      March 12, 2022 at 12:22 pm

      Looks really good but am I missing something - I cannot see an oven temperature!

      Reply
      • Jacqueline Bellefontaine

        March 14, 2022 at 2:46 pm

        No you were not missing something I was. I had indeed missed out the temperature and it has now been added.

        Reply
    3. Christy

      January 31, 2022 at 6:26 am

      Made this for dinner everyone love it! I left to age for 1 day and taste so good and soft. I really like the flavor. Thank you for the recipes.

      Reply
      • Jacqueline Bellefontaine

        February 02, 2022 at 5:16 pm

        So pleased you liked this recipe its one of my older recipes and I don't think the pics do it much justice and I keep meaning to update the recipe so it's easy to print. watch this space

        Reply
    4. Hels

      March 13, 2021 at 3:02 pm

      I’ve just had to google the recipe.. hoping I’d find it, as I decided I’d like to make it whilst en route to the supermarket! So a big ‘Thank you!’ for you including it on your page 😀 ... there’s no comparison to the ‘usual’ carrot cake ... this to me is more like a lemon drizzle that had an amazing encounter with a walnut-less carrot cake!

      Reply
      • Jacqueline Bellefontaine

        March 14, 2021 at 11:49 am

        This on my list to make and reshoot and having ready your glowing review I've just moved it higher up the list so more people are tempted to try it.

        Reply
    5. Angela - Only Crumbs Remain

      March 15, 2016 at 2:33 pm

      Thanks Jo, nothing artificial in it just good ol' carrots 🙂
      Angela x

      Reply
    6. Angela - Only Crumbs Remain

      September 03, 2015 at 7:36 am

      Thanks Kirsty, carrot cake is just so yummy isn't it (as long as there are no walnuts in it!) 🙂
      You're welcome, and thanks for popping by and commenting,
      Angela x

      Reply
    7. Angela - Only Crumbs Remain

      September 02, 2015 at 11:38 am

      Thank you 🙂 It's probably my favourite version of carrot cake, not just because it doesn't contain the dreaded walnuts, but because it's so moist and full of flavour. You'll have to get baking one 😉
      Thanks for popping by and commenting,
      Angela x

      Reply

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