Swiss Style Carrot Cake

by Eddy Van Damme on July 21, 2010

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
  1. Sift together the sugar, almond and hazelnut flour, baking powder and flour. Stir in the lemon zest and set aside.
  2. 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.
  3. Add the vanilla, carrots salt and cinnamon and combine. Stir in the dry ingredients and mix until combined.
  4. Pour the batter on a half sheet pan lied with parchment paper or fill 2/3 full into silicone ware.
  5. Bake at 375F (180C) until the cake bounces back when lightly pressed, about 18 minutes.
  6. 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
  1. Bring the water and sugar to a boil and then turn to simmer.
  2. Add the carrots strips and simmer on low for approximately 10 minutes.
  3. Drain and place on a Silpat. Place in a 200F (100C) oven until crisp, about 90-120 minutes.
  4. Store airtight.

22 comments on “Swiss Style Carrot Cake

  1. Jennifer on said:

    Chef Eddy, this looks amazing, can’t wait to make this.

  2. Patricia on said:

    How inspirational! By the way, we made your corn syrup free pecan pie and it was the best ever!

  3. Felipe on said:

    I have tasted Swiss carrot cake before but did not have a recipe, thanks for sharing

  4. tasos on said:

    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!

  5. Eddy Van Damme on said:

    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.

  6. Jose on said:

    This cake is moist and not too sweet, I will make this for the shop.

  7. Hilary Adams on said:

    Beautiful! And I LOVE carrot cake! Can’t wait to try this, Chef Eddy!

  8. 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!

  9. Tilly Sherwood on said:

    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?

  10. Rocio Ramirez on said:

    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?

  11. jessica on said:

    Dear Eddy,

    I can’t wait to try this one. but I don’t know which step the second sugar and salt be used?

  12. Raina Cardona on said:

    Why do you use all almond meal and hazelnut meal instead of cake flour or all AP flour?

  13. Carrot cake is my ALL time favorite cake, so when I came across this recipe, I was pretty excited. Everytime I visited a bakery in the past and carrot cake happened to be on the menu, it was usually my choice of dessert. Needless to say, I’ve had many, many different types of carrot cakes and I thought I had them all, well up until now. I have to say, I don’t believe I have tried a carrot cake made with nut flour. It sounds quite interesting, I will have to add this carrot cake recipe to my list. Thanks Chef!

  14. Yvonne Davis on said:

    Oh now I love me some carrot cake …Chef what is Grapeseed oil? Can you use it in any other cake?

  15. Richard Martinez on said:

    I’m not a big fan of carrot cake but this looks really good. I’ll have to try it

  16. Rosio Caro on said:

    I love carrot cake and I think this is a great recipe to add to my collection ok cakes. I have made plenty of others and my problem is moisture . Mine are always a little on the dry side .

  17. Elizabeth Poirrier on said:

    I love baking with grapeseed oil in cakes. It seems to add a great moistness without any “oil” flavor left behind. I love your presentation of this cake – I can’t wait to make it for a good friend whose favorite dessert is carrot cake and I will definitely make the crisp carrot strips as well!

  18. valerie alexander on said:

    I think i will do this for thanksgiving, stay tuned for the outcome

  19. Brenda Mata on said:

    I Iove carrot cake so I will have to make this some time soon just have to buy some grapeseed oil because everyhing else I already have on hand.

  20. Anthony on said:

    I never thought of using an almond or hazlenut flour for a carrot cake. Now that I think about it that sounds like it would be a nice deviant from the orginial carrot cake. Carrot cake is one of my favorite cakes and I always thought about doing something different why have I not thought of changing the flour? I will definitely try this one out.

  21. Sharyll Crawford on said:

    I absolutely love Carrot cake. I’ve never had Swiss carrot cake though. I used to fix everything from boxes and now I’m spoiled on the real things. This is definitely something I can add to my To-Try list.

  22. Katerina Kyriazis on said:

    I love the nutty flavor that carrot cake usually has and I think it is a great idea to bake this recipe with hazelnut and almond flour to enhance it.

Previous post:

Next post: