Swiss Carrot Cake: The Classic with Lemon Glaze

Shopping list

• 4 eggs
• 1 pinch of salt
• 150 g sugar
• 1 lemon for the zest
• 1 teaspoon cinnamon
• 250 g finely grated carrots
• 125 g ground almonds
• 80 g flour
• 1 teaspoon baking powder
• optional: a little apricot jam
• 200 g powdered sugar
• 1 to 2 tablespoons lemon juice

How to make it

1. Build an airy batter: Separate 4 eggs. Beat the whites with a pinch of salt until stiff, then slowly add 150 g sugar until the mixture looks glossy.
2. Add the flavor base: Fold in the yolks briefly, then add lemon zest, 1 teaspoon cinnamon, 250 g finely grated carrots, and 125 g ground almonds.
3. Add the dry ingredients: Sift 80 g flour and 1 teaspoon baking powder over the bowl and fold everything in gently. Do not stir aggressively or the batter will lose its lift.
4. Bake the cake: Transfer the batter to a prepared pan and bake at 180°C with top and bottom heat for about 40 to 45 minutes. Check with a skewer.
5. Glaze only after cooling: Optionally brush the cake with a thin layer of warmed apricot jam. Then mix 200 g powdered sugar with 1 to 2 tablespoons lemon juice and spread it on top.
6. If you can, wait until tomorrow: Stored airtight, this cake becomes even moister after 1 to 2 days because the carrot moisture and aromas settle in.

Why this works

Finely grated carrots, ground almonds, and whipped egg whites give the cake moisture and lightness at the same time. That is why a good Swiss carrot cake stays soft instead of turning dry.

Good to know

You can bake the cake the day before without any problem. In fact, that often improves the texture because the moisture spreads more evenly and the flavor becomes rounder.