The canton of Aargau is famous for a torte that never fails to get accolades. It is made of raw,
     grated carrots that lend the torte a piquant-sweet taste.

      Ingredients:


      6 egg yolks, 6 egg whites
      1¼ cups (300 g) sugar
      Peel of one untreated lemon
      2 Tbs Kirsch
      10 oz  (300 g) carrots
      1 cup (300 g) ground almonds
      ½ cup (50 g) flour
      Powdered sugar
      Marzipan

      Preparation:

• Beat the egg yolks and sugar until creamy. 
• Add the lemon peel and the Kirsch. 
• Clean and grate the carrots, then add them, along with the flour and almonds, to the egg – sugar mixture. 
• Beat the egg whites until stiff, and fold them into the mixture.
• Preheat the oven to 350 ˚F (180 ˚C). Pour the mixture into a spring form and bake for about 60 minutes.
• Sprinkle the cooled cake with powdered sugar and garnish with marzipan carrots.