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Moist Swiss Carrot Cake

Miriam is an enthusiastic cook. At 13 years old she would bake cakes for her young siblings and parents and they loved them.


  • 2/3 Cup all-purpose flour
  • 11/4 cup granulated sugar
  • 5 Egg Yolks
  • 5 Egg Whites
  • 2 cups grated carrots
  • 11/2 cups almonds, finely chopped
  • 11/2 teaspoon baking powder
  • 1 pinch salt
  • 2 lemons


  • 2 cups (400g) confectioners’ sugar
  • Lemon juice

Directions Step 1

In a large bowl, mix egg yolks and sugar with electric mixer until fluffy. Mix for around three minutes. You can use a wooden spoon and mix with your hand or use an electric mixer, both will work well. If using a wooden spoon take around five minutes to mix. Add in almonds, carrots, lemons juice and zest, flour and baking powder. Stir until well combined. In another bowl, beat the egg whites with a pinch of salt until they form foamy peaks. You can grate lemon green outer layer to get the zest. One lemon is used for zest and juice and the other lemon is used to make the juice.

Step 2

Add in the egg whites into the carrot mixture. Mix until well combined. Do not mix for long, since mixing for long removes bubbles which are important for cake rising.

For vegetarians, the eggs can be substituted with twenty tablespoons of yogurt. Yogurt makes very good substitutes for eggs. You can substitute almonds with any other nuts that you like in the cake.

Step 3

Take round baking tin and apply small amount of oil at the bottom and on the sides. Dust some flour on the baking tin. Dusting is important; it helps the margarine not to melt on the cake. An alternative is paper lining. This process ensures that the cake does not stick on the baking tin. Pour the mixture in to the baking tin. You can also use the load baking tin. It will work well and you can cut it in small slices.

Step 4

Preheat oven to 180o Celsius (356F) for 5 minutes. Set the upper and lower heat so that the heat is well distributed. Put the cakes in the oven and bake for approximately one hour. Do not open the door of the oven when you put the cake in the oven for the first 15 minutes. Bake for 50-55 minutes.

To identify if the cake is ready, take a toothpick or a knife and insert at the centre of the cake. If the knife or tooth pick has some dough on its sides, the cake is not ready, otherwise the cake is ready.

Once the cake is well cooked, remove from oven and put it on a rack to cool. Wait until it has cooled completely.

This cake is now ready to serve. It is great even without any frosting. But if you would like to frost it, the following frosting will work well.

Step 5 Making the frosting

Use butter at room temperature. This helps during mixing because it is soft enough.

In a bowl, whisk/beat the butter until light and fluffy. Add the confectioners’ sugar. Add vanilla and whip until creamy. If the mixture is too thick add several teaspoons of cold milk and mix well. If you want to enhance the taste of butter cream, add 1 tablespoon powder milk.

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Pour the frosting while the cake is still warm.


This cake can be served with fresh fruit juice, hot or cold tea, alone without any other accompaniment, or any other drink to according to preference.


Swiss Carrot cake is great for outdoor parties such as birthday parties, baby shower, wedding, graduation, anniversaries or any other important occasion. This recipe is specifically great for adults and kids.

It is also good for ailing persons who do not want eat very sugary cakes. This cake can be cooked without sugar since carrots have natural sugar in them.

You can also add walnuts, dried fruits, crushed pineapple and any other nuts to your preference.

Play around with the recipe, with practice it is possible to bake delicious carrot cake which you can sell and make money. Understand your market niche and tailor it to suit their needs. You can make small samples of different tastes and share with your clients to select what suits them best.

Point to note

Small amount of salt enhances the taste. Make sure you do not put much; otherwise it will spoil the recipe.

Please feel free to contact me for any clarification or guidance.

This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2021 Miriam Syombua Mutisya


Miriam Syombua Mutisya (author) from Nairobi, Kenya on September 14, 2021:

This recipe never dissapoints

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