27.10.10

SWISS CARROT CAKE


My Swiss Carrot Cake recipe was published by the Dietitians of Canada in a book titled "Cook!" among 275 recipes that "celebrate food from field to table". I am not a dietitian, but there it is on page 348 titled as Carrot and Almond Cake. There is a full page photo in the book and a smaller one on the back cover.

When people claim “moist carrot cake” I think of heavy dampness or grease fest. My carrot cake is light and not heavy. The fat comes from the nuts and unlike other carrot cakes; it contains no butter or oil. Don't omit the lemon juice; it balances the sugar. This cake will not puff up in the middle only to cave in later, so spread the batter evenly.

I baked it in a 9x13 inch rectangular pan, but the recipe is perfectly suitable for a 9-inch two layer cake.
 
SWISS CARROT CAKE
1- 3/4 cup carrots, freshly grated
2-3/4 cups almonds, finely ground
3/4 cup fine breadcrumbs
1/2 tsp ground mace
1/2 tsp ground cinnamon
1 tsp ground ginger
1-1/4 tsp baking powder
6 large egg yolks
1-1/4 cups sugar
6 large egg whites
2 tsp freshly grated lemon rind
3 Tbsp fresh lemon juice
Icing:

• Combine the grated carrots and finely ground almonds in a mixing bowl.
• Add the breadcrumbs, spices and baking powder.
• Stir to combine.
• In a separate large bowl beat the egg yolks and sugar until thick.
• Beat in the lemon rind and the lemon juice.
• Stir the carrot mixture into the egg yolk mixture [and not the other way around].
• In a clean bowl beat the egg whites until stiff peaks form.
• Gradually fold the beaten whites into the carrot mixture - do NOT over mix.
• Line a rectangular pan with parchment paper.
• Spray the parchment as well as the sides of the pan with cooking spray.
• Pour the batter into the pan and bake in a preheated 350F oven for 45 minutes until a cake tester comes out clean.
• Remove from the oven and let the cake cool completely.
• Spread the top with cream cheese icing.
• Cut the cake into squares with a serrated cake knife.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!