Carrot Cake Aargau Recipes

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AARGAU CARROT CAKE

Canton Aargau is composed of Switzerland's most fertile farmlands, celebrated for fruit, vegetables and the famous Carrot Cake. Moist, delicious and light, it contains no added fat besides what's naturally contained in the eggs.

Provided by CORWYNN DARKHOLME

Categories     World Cuisine Recipes     European     Swiss

Time 1h15m

Yield 12

Number Of Ingredients 11



Aargau Carrot Cake image

Steps:

  • Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
  • Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
  • Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
  • Bake at 360 degrees F (180 degrees C) for 45 minutes.
  • This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 26.2 g, Cholesterol 46.5 mg, Fat 8.5 g, Fiber 2 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 64.8 mg, Sugar 21.2 g

3 eggs
¾ cup white sugar
1 ½ teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 cup grated carrots
1 cup ground almonds
¼ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
¾ cup confectioners' sugar
1 tablespoon lemon juice

TRADITIONAL SWISS CARROT CAKE (AARGAUER RUEBLI TORTE)

Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter.

Provided by HeatherFeather

Categories     Dessert

Time 2h

Yield 10 or more slices

Number Of Ingredients 15



Traditional Swiss Carrot Cake (Aargauer Ruebli Torte) image

Steps:

  • Combine carrots and nuts in a mixing bowl.
  • In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture.
  • Beat the egg yolks until thick and lemony.
  • Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don't like to use alcohol in your cooking).
  • Beat this mixture until thick, then stir into the carrot mixture.
  • Beat egg whites in a clean bowl until stiff peaks form, then fold them gently into the carrot mixture- do not overmix.
  • Line an 8" springform pan with waxed paper or parchment.
  • Grease pan (including the paper lining) and dust with a very light sprinkling of fine dry breadcrumbs.
  • Shake pan to make sure breadcrumbs coat evenly.
  • Pour batter into the pan and bake in a preheated moderate oven at 350 F for 1 hour, or until a cake tester comes out clean.
  • Let cool.
  • Mix together glaze ingredients.
  • Remove sides from pan and set cake on a wire rack that has been set over wax paper to catch the drips.
  • Spoon the glaze over the top of the cake and sides, using a spatula to even out the glaze as you prefer.
  • Garnish with some candied fruits, if desired.
  • Store in a tightly covered cake box.
  • This cake improves with age.

2/3 cup raw carrot, freshly grated and firmly packed
1 2/3 cups almonds, finely ground
3/4 cup fine dry breadcrumb, plus more for dusting pan
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
6 large eggs, separated
1 1/4 cups granulated sugar
2 teaspoons grated fresh lemon rind
3 tablespoons kirsch (cherry liquor) or 3 tablespoons fresh lemon juice
1 cup sifted powdered sugar
1 tablespoon water
1/4 teaspoon vanilla extract
candied fruit (to garnish)

AARGAU CARROT CAKE

Make and share this Aargau Carrot Cake recipe from Food.com.

Provided by CaliforniaJan

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11



Aargau Carrot Cake image

Steps:

  • Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
  • Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
  • Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
  • Bake at 360 degrees F (180 degrees C) for 45 minutes.
  • This cake is often iced with a confectioner's sugar icing make by beating 1 tablespoon lemon juice into 3/4 cup confectioners sugar. Little marzipan carrots are the traditional decoration.

Nutrition Facts : Calories 179.1, Fat 7.4, SaturatedFat 0.9, Cholesterol 52.9, Sodium 106.2, Carbohydrate 25.6, Fiber 1.7, Sugar 21, Protein 4.5

3 eggs
3/4 cup white sugar
1 1/2 teaspoons lemon zest, grated
2 tablespoons fresh lemon juice
1 cup carrot, grated
1 cup almonds, ground
1/4 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
3/4 cup confectioners' sugar
1 tablespoon lemon juice

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