Swiss Carrot Cake

Ingredients

• 5 eggs yolks
• 1.25 cups white sugar
• 1.5 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon , zested and juiced
• 0.67 cups all-purpose flour
• 1.5 teaspoons baking powder
• 5 eggs whites
• 1 pinch salt
• 1 lemon , juiced
• 1 cup confectioners' sugar , or as needed

Instructions

1. 1

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

2. 2

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

3. 3

   Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.