Swiss Carrot Cake Recipe

I absolutely love this carrot cake recipe because it’s the perfect blend of moist, flavorful ingredients like cinnamon, nutmeg, and a hint of lemon zest that remind me of cozy family gatherings. Plus, the addition of almonds and raisins gives each bite a delightful texture and a nostalgic hug from my childhood.

The delicate flavor balance that makes my Swiss Carrot Cake so delightful is this: Sweetness from 1 1/4 cups of grated carrots (yes, I use that many carrots), plus the zest of one lemon, complements 3/4 cup of granulated sugar to perfection. The cake’s crumb is tender, thanks to the combination of 1 cup of all-purpose flour and 1/2 cup of vegetable oil.

It has a warm flavor that comes from a touch of ground cinnamon and nutmeg.

Ingredients

• Grated carrots: Rich in beta-carotene, adds moisture and natural sweetness.
• All-purpose flour: Provides structure, a vital source of carbohydrates.
• Ground cinnamon: Adds warmth and spice, possesses anti-inflammatory properties.
• Ground nutmeg: Complements cinnamon, adds depth and a nutty flavor.
• Granulated sugar: Sweetens the cake, enhances flavor balance.
• Vegetable oil: Keeps cake moist, provides healthy fats.
• Finely chopped almonds: Adds texture, boosts protein and healthy fats.
• Raisins: Natural sweetness, rich in fiber and antioxidants.
• Zest of lemon: Adds zing and brightness, enhances flavor.

Ingredient Quantities

• 1 1/4 cups grated carrots
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped almonds
• 1/4 cup raisins
• Zest of 1 lemon
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan. First, grease the pan, then place parchment paper in the bottom of it.

2. In a mixing bowl, combine the following:

flour,
baking powder,
baking soda,
cinnamon,
nutmeg, and
salt.

3. In another large bowl, whisk the granulated sugar and eggs together until light and fluffy.

4. Slowly incorporate the oils into the sugar and egg mixture, whisking continuously until the oil is thoroughly combined.

5. Add the vanilla extract and lemon zest.

6. Carefully blend the grated carrots, chopped almonds, and raisins into the wet mixture, taking pains to combine them gently and leaving what seems like an awkward little fold for a slightly better than normal banana bread.

7. Slowly incorporate the dry ingredients into the wet ingredients, mixing until they are just combined and no visible streaks of flour remain.

8. Put the batter into the pan for the cake, prepared beforehand, and smooth the top with a spatula.

9. In the preheated oven, bake for 35 to 40 minutes, or longer, if necessary, until the toothpick inserted into the middle of the cake comes out clean.

10. Let the cake cool in the pan for approximately 10 minutes; then, turn it out onto a wire rack to finish cooling completely. If you want to serve it with a little something extra, you can dust it with powdered sugar.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper
4. Mixing bowls (2)
5. Whisk
6. Spatula
7. Grater (for carrots and lemon zest)
8. Measuring cups and spoons
9. Wire cooling rack
10. Toothpick or cake tester

FAQ

• Q: Can I use a different type of flour?A: Yes, you can use 100% whole wheat flour or a gluten-free flour blend, but the texture may vary slightly.
• Q: Can I substitute another nut for almonds?A: Certainly! In place of almonds, you can use walnuts or pecans in this recipe.
• Q: Is it possible to make this cake vegan?A: In lieu of eggs, you might attempt to use flaxseed meal blended with water or a store-bought egg replacer. When a recipe calls for a baked good to contain an egg, consider using these substitutes along with a neutral oil (such as coconut oil) that won’t alter the flavor of the final product.
• Q: How should I store the Swiss Carrot Cake?A: Keep the cake in an air-tight container at room temperature for up to 3 days. After that, store it in the refrigerator for up to a week. You can also freeze it for longer storage.
• Q: Can I add cream cheese frosting to this cake?A: Indeed, the flavors of carrot cake and cream cheese frosting harmonize beautifully.
• Q: What can I use instead of raisins?A: If you prefer, you can use dried cranberries or chopped dates.
• Q: How can I make this recipe healthier?A: Try reducing the sugar, using whole wheat flour, and substituting some of the oil for applesauce.

Substitutions and Variations

All-purpose flour: Replace with whole wheat flour for a nuttier flavor, or use almond flour for a gluten-free substitution.
Vegetable oil: Swap in melted coconut oil or unsweetened applesauce for a significantly lower-fat version.
Sugar in granulated form: When baking, opt for brown sugar to obtain a more robust and deeper flavor profile, or use honey if desiring for a natural and nutritious sweetener.
Cinnamon: Ground. Alternate 1: Use pumpkin pie spice. Alternate 2: Use a mix of ground allspice and cloves.
Zest of an orange can be used for a citrusy twist.

Pro Tips

1. Toast the Almonds Before adding the chopped almonds to the batter, consider toasting them lightly in a dry skillet over medium heat. This will enhance their flavor and add a nice crunch to the cake.

2. Soak the Raisins For plumper and juicier raisins, soak them in a little warm water or even some rum for about 15 minutes before adding them to the batter. Drain well before mixing them in.

3. Use Fresh Spices For the best flavor, make sure your ground cinnamon and nutmeg are fresh. If possible, grate nutmeg directly from a whole nutmeg seed for a more robust flavor.

4. Don’t Overmix When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake rather than a fluffy one.

5. Lemon Zest Tip When zesting the lemon, avoid the white pith beneath the peel, as it can add a bitter taste. Only zest the bright yellow part of the lemon for maximum flavor.