Swiss-Style Carrot and Almond Cake with Lemon Icing

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or a 9 inch Bundt pan.

2. 2

   In a large bowl, beat the egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots, the juice and zest of 1 lemon, flour, and baking powder. In a separate bowl with a clean beater, whip the egg whites with a pinch of salt until they hold a peak. Fold the egg whites into the carrot batter, then pour the batter into the prepared cake pan.

3. 3

   Bake for 50 minutes, or until a small knife inserted in the center comes out clean.

4. 4

   For the icing, mix the remaining lemon juice with confectioners' sugar until it drizzles easily from a spoon. Pour over the cake while warm or cooled. If using a Bundt pan, remove the cake from the pan before glazing.

• Calories 343.57 kcal Moderate
• Protein 10.58 g Good Source
• Carbs 50.62 g Moderate
• Total Fat 12.28 g Moderate
• Saturated Fat 1.73 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 97.49 mg High
• Sodium 98.45 mg Low Source
• Fiber 4.88 g Moderate
• Sugar 38.51 g High
• Added Sugar 0.0 g Low Source
• Calcium 82.29 mg Low Source
• Iron 1.83 mg Moderate
• Potassium 341.98 mg Low Source
• Vitamin A 23.34 mcg_rae Low Source
• Vitamin C 3.89 mg Low Source
• Vitamin D 0.76 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Eggs 🥚
• Wheat 🌾
• Gluten