top of page


24 cm diameter cake materials
300 grams of finely grated carrots
300 grams roasted and ground hazelnuts (with skin)
5 medium-sized eggs separated
250 grams of sugar
1 teaspoon baking powder
1 tablespoon lemon rind
1 teaspoon  cinnamon
A pinch of ground cloves
2 tablespoons kirsch (to  drizzle on the cake after baking)



Swiss Carrot Cake

This wonderful carrot cake is one of my mother's regular Passover cakes (see tips below) and is particularly loved by the next generation. It originates in the northern province of Aargau, and in all its variants there are marzipan carrots and kirsch (an ingredient that appears in many recipes from Switzerland). Most of the recipes I found are similar and they do not contain any fat at all because the carrot keeps the cake moist. However, in a professional book I found a recipe that contains fat and even a bottom of a very rich crust and I suppose the reason is to extend the shelf life of the product. I combined some of the famous recipes and after trials and adjustments that included mainly reducing the amount of sugar, it received my Mom's approval.


Preparation of the cake

  1. Mix the sugar and yolks with a bright, foamy cream

  2. Add carrots, baking powder, nuts, lemon rind and spices, and mix well.

  3. Whip egg whites with a pinch of salt to a firm foam

  4. Fold the foam gently into the batter

  5. Pour the batter into a baking pan lined with parchment paper.

  6. Bake in the bottom third of the oven at 180C degrees for about 40 minutes or until a toothpick unserted in the center of the cake comes out dry.

Materials for glazing and decoration

1 egg white

300 grams powdered sugar

2 tablespoons kirsch (or lemon juice)

2 tablespoons water

150 g orange marzipan (ready made)

40 g marzipan green (ready made)

Finish and decoration:

  1. Prepare 16 carrots of orange marzipan, and decorate with green marzipan

  2. Beat the egg ehite in a bowl, add the sugar powder and the Kirsch and stir well for a smooth, thick but still liquid texture.

  3. Pour the glaze on the cake and  allow to drip over the edges. It's part of its grace.

  4. Before the glaze hardens, place the carrots for decoration. (If hardened,  wsrm up the remainder of the glaze and dip the carrots in the "glue")

  5. Keep in the refrigerator in a sealed container for about a week.


Nuts: Instead of hazelnuts, you can use almonds or a combination of almonds and hazelnuts

Kirsch: In the glaze you can replace the Kirsch with lemon juice.  It the cake batter  cake it can be replaced with water or milk

Glaze: You can skip preparation and use a white fondant readymade and add Kirsch.

Patience: The cake reaches its optimal taste 24 hours after its preparation. Worth the wait.

Instead of cake you can make cupcakes
The recipe makes about 30
(which can be frozen for 1 month)

bottom of page