Swiss Style Carrot Cake

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Swiss Style Carrot Cake
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Health Score:
Health Score
4,8 / 10
1 hr 15 min.
ready in 2 h. 5 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie427 kcal(20 %)
Protein7.64 g(8 %)
Fat17.89 g(15 %)
Carbohydrates61.4 g(41 %)
Sugar added39.13 g(157 %)
Roughage2.28 g(8 %)
Vitamin A418.59 mg(52,324 %)
Vitamin D0.73 μg(4 %)
Vitamin E3.41 mg(28 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.73 mg(6 %)
Vitamin B₆0.06 mg(4 %)
Folate27.05 μg(9 %)
Pantothenic acid0.1 mg(2 %)
Biotin7.92 μg(18 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C2.26 mg(2 %)
Potassium111.69 mg(3 %)
Calcium71.14 mg(7 %)
Magnesium27.21 mg(9 %)
Iron1.31 mg(9 %)
Iodine23.75 μg(12 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.59 g
Cholesterol65.01 mg
Author of this recipe:


For the cake
250 grams
250 grams
1 packet
75 grams
1 teaspoon
125 grams
ground Hazelnuts
125 grams
ground Walnuts
1 teaspoon
1 tablespoon
For the glaze and decoration
200 grams
200 grams
25 grams

Preparation steps


For the cake, rinse the carrots, trim, peel and finely grate. Separate the eggs. Beat the egg whites until stiff. Whisk the egg yolks with sugar until frothy and add the lemon extract. Stir together the flour, cornstarch and baking powder and fold into the yolk mixture. Stir in the carrots and nuts. Fold in the egg whites. Grease a 26 cm (approximately 10 inches) springform pan with butter and sprinkle with breadcrumbs. Pour batter into the pan, smooth the surface and bake in an oven preheated to 180°C (approximately 350°F) for about 50 minutes until a toothpick inserted into the center of the cake comes out clean. Loosen the cake from the mold and leave to cool on a wire rack.


For the glaze, mix 200 grams (approximately 1 1/3 cups) powdered sugar with 2-3 tablespoons of hot water until smooth. Brush the surface of the cake with the glaze until covered. Allow to dry slightly, then score 16 pieces and let dry the glaze completely.


For the decoration, knead the marzipan with the remaining powdered sugar. Combine about 30 grams (approximately 2 tablespoons) of the marzipan with a drop of green food coloring. Divide the mixture into 16 portions and form into bean-shaped carrots green tops. Notch each lengthwise with a knife back to simulate carrot greens. Combine the remaining marzipan with orange food coloring and divide into 16 portions. Shape small carrots and gently nick crosswise with a knife to simulate natural carrots. Pierce a hole on thicker end and anchor the carrot green there. Center a marzipan carrot at the end of each slice. Serve.