Swiss carrot cake

Swiss carrot cake

5 eggs, separated
300g sugar
1 Tbs 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 Tbs flour
1/2 tsp cinnamon
1 pinch clove powder
1 t baking powder
1 pinch salt
1 Tbs kirsh or rhum (it won’t kill the kids, but it’s optional)beat yolks, sugar and zest until “white” and foamy. Add carrots and nuts,flour, spices, baking powder, salt and kirsh Beat egg whites until stiff, carefully fold them into cake mixture.
Bake at 350F for 90 minutesYou can glaze it with heated apricot jam, or serve powdered with
confectioners sugar or with the following cream cheese frosting:
Cream cheese frosting: (enough for at least 2 layers)
2 packages cream cheese (8 oz)
60 g softened butter (3 oz) :beat well
2 tsp vanilla : add
15 oz (1 lb) conf. sugar : add
juice from 1 lemon : add