Swiss Carrot Cake #1
| Yield: | 16 Servings |
| Categories: | Cakes |
| 5 | Eggs; separated | |
| 300 | g | Sugar |
| 1 | tb | Lemon zest |
| 300 | g | Grated carrots (it doesn't need to be precisely measured) |
| 300 | g | Almonds (I use less; and put a little more flour; and most of the time substitute walnuts for half the almonds) |
| 4 | tb | Flour |
| 1/2 | ts | Cinnamon |
| 1 | pn | Clove powder |
| 1 | ts | Baking powder |
| 1 | pn | Salt |
| 1 | tb | Kirsh or rhum (it won't kill the kids; but it's optional) |
| CREAM CHEESE FROSTING | ||
| 2 | pk | (8-oz) cream cheese |
| 60 | g | Softened butter |
| 2 | ts | Vanilla |
| 15 | oz | Confectioner's sugar |
| 1 | Lemon; juice of |
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