Aargau (Carrot Cake) Recipe

Name: Aargau (Carrot Cake) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 x Egg, separated; 275 gm Sugar, granu,ated; 1 x Lemon, juiced; 2 x Lemons, zest, grated; 250 gm Almonds, grnd; 300 gm Carrots, finely grated; 75 gm Cornflour; 1 pch Cinnamon, grnd; 1 pch Cloves, grnd; 10 gm Baking pwdr; 50 ml Kirsch; 1 pch Salt; 50 gm Apricot jelly Fondant icing Marzipan carrots

Servings: persons

5 x Egg, separated
275 gm Sugar, granu,ated
1 x Lemon, juiced
2 x Lemons, zest, grated
250 gm Almonds, grnd
300 gm Carrots, finely grated
75 gm Cornflour
1 pch Cinnamon, grnd
1 pch Cloves, grnd
10 gm Baking pwdr
50 ml Kirsch
1 pch Salt
50 gm Apricot jelly Fondant icing Marzipan carrots

1
The Story: The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry.
2
In this area, the carrot is the Queen of all vegetables and it has attributes that allow it to be used everywhere, even in desserts.
3
This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton.
4
Some maintain which the cake is better two days after baking as the carrots keep it moist.
5
The Recipe: Beat together the egg yolks, sugar, lemon juice and lemon zest, till light.
6
Add in the finely grated carrots and the almonds.
7
Fold in the cornflour, cinnamon, grnd cloves and baking pwdr.
8
Then add in the kirsch.
9
Mix or possibly beat till smooth.
10
Beat the egg whites till stiff and carefully mix in.
11
Butter a tin (24 cm diameter, 5 cm high), dust with flour.
12
Turn the mix into the tin.
13
Bake in the oven for 50 ... 60 min at 180 oC.
14
When cooked, brush the cake with a warm apricot glaze and thin fondant icing.
15
Decorate with small marzipan carrots.

73469

kcal

Calories

3157

Fat

10579

Carbs

1606

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 x Egg, separated, 275 gm Sugar, granu,ated, 1 x Lemon, juiced, 2 x Lemons, zest, grated, and more.

Yes, Aargau (Carrot Cake) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!