There is something to be said for classic or traditional cakes. Who does not appreciate the comfort and enduring good flavor of a traditional carrot cake? It is fair to say that classic cakes become classic, simply because they stand the test of time due to their flavor and texture balance.
I have made all types of carrot cakes, some iced with traditional cream cheese icing, others topped with mascarpone cream and lots of poached pineapple, carrot cake as a pound cake, Swiss style carrot cake…. When properly made they are all delicious.
For a plated dessert version of carrot cake I like to get almond or hazelnut flour in the mix. Both of these nut flours bring an unsurpassed flavor and finesse to carrot cake. Using almond or hazelnut flour is not necessarily a new concept, in Swiss style carrot cakes (Aargauer Rublitorte) it is the norm. To give carrot cake a contemporary feel I may use silicone ware or simply make it in a sheet. Once baked, I cut the cake in a desired shape to lend a new feel to classic carrot cake.
Getting it all together!
Ice the carrot cake either with a cream cheese or mascarpone frosting or with a mascarpone cream. All versions are very good, it is just a matter of personal taste.
The carrot strips can be made a week in advance as they remain excellent when well packaged. These strips are very delicious and allow a fresh and contemporary look to a carrot cake. In “On Baking” we showcase the carrot strips on a traditional American style carrot cake.
Serve this cake with either a carrot-mango sorbet or mascarpone ice cream.
Swiss carrot cake recipe
Yield: ¾ of a half sheet pan or about 20 servings
| 1 Cup + 2 Tbsp | (9 oz) | Extra fine granulated sugar | 270 g |
| 2 Cups | (8 oz) | Almond meal/flour | 240 g |
| 1 Cup | (4 oz) | Hazelnut meal/ flour | 120 g |
| 2 teaspoon | (2 tsp) | Baking powder | 4 g |
| 1 Cup | (4.5 oz) | Pastry or all purpose flour | 135 g |
| 2 teaspoon | (2 tsp) | Lemon zest, no white part | 8 g |
| 3 | (3) | Large eggs | 3 |
| ¾ Cup | (6 oz) | Grapeseed oil | 180 g |
| 2 teaspoon | (2 tsp) | Vanilla extract | 10 ml |
| 12 oz | (12 oz) | Fine shredded carrots | 360 g |
| 1 ½ teaspoon | (1 ½ tsp) | salt | 7.5 g |
| 1 teaspoon | (1 tsp) | cinnamon | 4 g |
- Sift together the sugar, almond and hazelnut flour, baking powder and flour. Stir in the lemon zest and set aside.
- In a mixing bowl fitted with a whip attachment whip the eggs for 5 minutes on high speed. Gradually pour in the oil on low speed.
- Add the vanilla, carrots salt and cinnamon and combine. Stir in the dry ingredients and mix until combined.
- Pour the batter on a half sheet pan lied with parchment paper or fill 2/3 full into silicone ware.
- Bake at 375F (180C) until the cake bounces back when lightly pressed, about 18 minutes.
- Once cooled cut into desired shapes.
Crisp Carrot strips
| 1 Cup | (8 oz) | Extra fine granulated sugar | 240 g |
| 1 Cup | (8 oz) | Water | 240 g |
| 1 Cup | (4 oz) | Thin sliced carrots | 120 g |
- Bring the water and sugar to a boil and then turn to simmer.
- Add the carrots strips and simmer on low for approximately 10 minutes.
- Drain and place on a Silpat. Place in a 200F (100C) oven until crisp, about 90-120 minutes.
- Store airtight.
{ 11 comments… read them below or add one }
Chef Eddy, this looks amazing, can’t wait to make this.
How inspirational! By the way, we made your corn syrup free pecan pie and it was the best ever!
I have tasted Swiss carrot cake before but did not have a recipe, thanks for sharing
Hi! I would like to make this one but i cant find grapeseed oil… Are any alternatives, such as olive oil,corn oil, seasame oil, going to work for this recipe? Thanks a lot!
Yes, other oil will work as well. Another great one in pastry work is olive oil, NOT extra virgin. I would advise agaings using any type of oil which has a strong aroma.
Eddy.
This cake is moist and not too sweet, I will make this for the shop.
Beautiful! And I LOVE carrot cake! Can’t wait to try this, Chef Eddy!
This is a great recipe! I just made it and added a teaspoon of ginger, cardamom, and a 1/4 tsp of nutmeg. It’s super moist!
I love carrot cake and I love almonds can’t wait to make this cake with almond meal. Thank you so much for the recipe. What does white part only mean on lemon zest?
I made the Crisp Carrot strips last week for the carrot cake’s recipe that is in the book, but after putting the cake in the refrigerator the Carrot strips were not crispy anymore.
Do you think it’s best if I avoid putting the carrot in the refrigerator?
Dear Eddy，
I can’t wait to try this one. but I don’t know which step the second sugar and salt be used?