Swiss Carrot Cake

Name: Swiss Carrot Cake
Total time: 80
Yield: 12
Ingredients: 5 egg yolks; 1.25 cups white sugar; 1.5 cups finely chopped almonds; 2 cups grated carrots; 1 lemon, zested and juiced; 0.66666668653488 cup all-purpose flour; 1.5 teaspoons baking powder; 5 egg whites; 1 pinch salt; 1 lemon, juiced; 1 cup confectioners' sugar, or as needed

Recipe by Fiona from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

12 servings

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5 egg yolks
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1.25 cups white sugar
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1.5 cups finely chopped almonds
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2 cups grated carrots
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1 lemon, zested and juiced
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0.66666668653488 cup all-purpose flour

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1.5 teaspoons baking powder
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5 egg whites
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1 pinch salt
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1 lemon, juiced
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1 cup confectioners' sugar, or as needed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.