Carrot Cake (Aargau)

Carrot Cake (aargau) Recipe

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Vicki Butts (lazyme)


The cultivation of vegetables in Aargau is one of the main reasons for the existence of a thriving canning/bottling industry. In this area, the carrot is the Queen of all vegetables and it has attributes which allow it to be used everywhere, even in desserts.

This carrot cake is now a Swiss classic, its reputation having been extended long ago far beyond the borders of the canton. Some maintain that the cake is better two days after baking as the carrots keep it moist.

From Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992.


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20 Min
50 Min


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  • 5
    eggs, separated
  • 275 g
    sugar (about 9 ounces)
  • 1
    lemon, juiced
  • 2
    lemons, zested
  • 250 g
    almonds, ground (about 9 ounces)
  • 300 g
    carrots, finely grated (about 10 1/2 ounces)
  • 75 g
    cornflour (about 2 1/2 ounces)
  • 1 pinch
    ground cinnamon
  • 1 pinch
    ground cloves
  • 10 g
    baking powder (about 1/3 ounce)
  • 2
    dl kirsch (about 3 tablespoons)
  • 1 pinch
  • GLAZE:

  • 50 g
    apricot jelly (about 1 3/4 ounces)
  • ·
    fondant icing
  • ·
    marzipan carrots

How to Make Carrot Cake (Aargau)


  1. Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
  2. Add the finely grated carrots and the almonds.
  3. Mix in the cornflour, cinnamon, ground cloves and baking powder. Then add the kirsch.
  4. Mix or beat until smooth.
  5. Beat the egg whites until stiff and carefully fold in.
  6. Butter a tin (24 cm diameter, 5 cm high), dust with flour. (I think this is a 9-inch pan).
  7. Turn the mixture into the tin.
  8. Bake in the oven for 50 - 60 minutes at 180C (350F).
  9. When cooked, brush the cake with a hot apricot glaze and thin fondant icing.
  10. Decorate with small marzipan carrots.

Printable Recipe Card

About Carrot Cake (Aargau)

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: Eastern European

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