When I moved to Switzerland this cake became my absolut favourite swiss dessert. Traditonally there is a shiny sugar glaze on top and marzipan carrots, but for me that is too much and I think some powder sugar is more than enough. However it is also perfect with a cream cheese frosting.
200 g grated almond
200 g grated hazelnut
250 g carrots
25 g flour
1 teaspoon baking powder
350 g sugar
50 g powder sugar
16 g vanilla
a pinch of salt
1 tablespoon cinnamon
3 tablespoons sherry
Preheat oven to 170°C. Grate carrots on the smalles hole of the grater.
Crumble zwieback, add flour, baking powder, hazelnut and almond.
Separate eggs. Mix egg yolks fluffy with sugar, vanilla, salt. Add cinnamon and sherry.
Beat egg white with powder sugar. Add grated carrot to egg yolk mixture.
Add flour and nut mix to the egg yolk mixture. Add beaten egg white.
Butter a form and bake it for 60 minutes.