Lemon Almond Carrot Cake
This delightful Lemon Almond Carrot Cake offers a refreshing twist on traditional carrot cakes, with a lighter and fluffier texture that is sure to impress. Originating from Switzerland, this cake showcases the natural sweetness of carrots enriched with ground almonds for a nutty flavor and a hint of lemon zest for brightness. It's naturally sweetened without added fats and uses minimal flour, making it a perfect choice for health-conscious dessert lovers and those avoiding wheat. Although traditionally frosted, this cake shines on its own, providing a satisfying and flavorful experience with each bite.
12
Servings
N/A
Calories
9
Ingredients
Ingredients
eggs, separated
3 (Separate the yolks and whites, placing them in separate bowls.)
white sugar or golden caster sugar
3/4 cup (Measure and have ready to mix with egg yolks.)
lemon zest
1 1/2 teaspoons (Zest fresh lemons to obtain the necessary amount.)
fresh lemon juice
2 tablespoons (Juice fresh lemons to get the required amount.)
grated carrot
1 cup (Grate fresh carrots to reach the measured amount.)
ground almonds
1 cup (Measure out finely ground almonds.)
all-purpose flour
1/4 cup (Sift before measuring for accurate results.)
raisins (optional)
1/4 cup (Rinse and dry if desired; you can omit if you prefer a smoother texture.)
baking powder
1 teaspoon (Measure for inclusion in the cake mix.)
Instructions
1
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a 9-inch square cake pan. Lightly flour the pan to prevent sticking.
2
In a mixing bowl, beat the egg yolks with the sugar until the mixture is light and fluffy. Stir in the fresh lemon juice and lemon zest, followed by the grated carrots, ground almonds, all-purpose flour, optional raisins, and baking powder. Mix until well combined.
3
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a large spatula, being careful not to deflate the mixture.
4
Pour the batter into the prepared cake pan, spreading it out evenly.
5
Bake in the preheated oven for about 20 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
6
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve plain or dusted with powdered sugar if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Lemon Almond Carrot Cake?
This cake originates from Switzerland and is a traditional Swiss dessert.
How many servings does this recipe yield?
This recipe yields approximately 12 servings.
What is the recommended oven temperature?
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
What type of cake pan should be used?
A 9-inch square cake pan is recommended for this recipe.
How should the eggs be prepared?
The eggs should be separated, with the yolks and whites placed in separate bowls for different stages of the recipe.
What kind of sugar is best for this cake?
You can use either white sugar or golden caster sugar.
How much lemon zest is required?
The recipe requires 1 1/2 teaspoons of fresh lemon zest.
How much fresh lemon juice is needed?
You will need 2 tablespoons of fresh lemon juice.
What is the required amount of carrots?
The recipe calls for 1 cup of grated fresh carrots.
What ingredient provides the nutty flavor?
The nutty flavor comes from 1 cup of ground almonds.
How much flour is used in this recipe?
The recipe uses a minimal amount of flour, specifically 1/4 cup of all-purpose flour.
Are raisins mandatory in this cake?
No, the 1/4 cup of raisins is optional and can be omitted for a smoother texture.
How much baking powder is necessary?
The recipe requires 1 teaspoon of baking powder.
How do I prepare the egg yolks?
Beat the egg yolks with sugar until the mixture becomes light and fluffy before adding other ingredients.
What is the proper way to handle egg whites?
Whip the egg whites until stiff peaks form and then gently fold them into the batter.
How long should the cake bake?
Bake the cake for 20 to 45 minutes depending on your oven.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
How should I cool the cake?
Allow it to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Is this cake traditionally frosted?
While it can be frosted, it traditionally shines on its own and can be served plain or dusted with powdered sugar.
What is the texture of the Lemon Almond Carrot Cake?
The cake has a light and fluffy texture, which is a refreshing twist on traditional carrot cakes.
Does this recipe contain added fats?
This recipe is naturally sweetened and does not include added fats like butter or oil.
Should the flour be sifted?
Yes, it is recommended to sift the flour before measuring for accurate results.
Is this recipe suitable for those avoiding wheat?
While it contains a small amount of flour, it uses much less than traditional cakes, making it an option for those reducing wheat intake.
How do I prevent the cake from sticking to the pan?
Grease the 9-inch square pan and lightly flour it before pouring in the batter.
What are the tags associated with this recipe?
Tags include carrot cake, swiss dessert, gluten-free, healthy dessert, and almond cake.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor and brightness.
What tool should I use to fold in egg whites?
A large spatula is recommended for gently folding the whites to avoid deflating the mixture.
How many ingredients are in this recipe?
There are 9 primary ingredients in this recipe.
What is the category of this recipe?
This recipe is categorized as a Dessert.
Can I add other spices?
While the recipe focuses on lemon and almond, you can experiment with traditional spices like cinnamon if desired.