Aargau carrot cake with lemon glaze
In short: The carrot cake of the Canton of Aargau: soft, with carrots and almonds, scented with lemon and cinnamon. A small version, for 4. The next day it is even better.
Serves: 4. 65 minutes.
Ingredients
- 110 g eggs (2 medium Swiss eggs, shelled)
- 90 g sugar
- 3 g grated zest of an untreated lemon and 15 g of its juice (1 lemon)
- 1 g cinnamon
- 100 g peeled, finely grated carrots
- 100 g ground almonds
- 35 g spelt flour
- 3 g baking powder
- 0.5 g salt
- For the glaze: 40 g icing sugar and 8 g lemon juice
- For the tin: 5 g rapeseed oil and 5 g flour
Premium recipe: the step-by-step method is for subscribers.
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Updated on 28 October 2026