Gluten-Free Carrot Cake (Swiss Rüblikuchen)

This gluten-free carrot cake recipe, inspired by a traditional Swiss Rüblikuchen, is the result of eight years of testing and tweaking to create the perfect balance of flavor, texture, and simplicity.

My cousin lives in Basel, Switzerland, and every time I visit her, we try to hit up a few spots that sell authentic Swiss food. It's called research, right? Rüblikuchen quickly became a favorite because like German cakes, it's not overly sweet, super nutty, and gets some natural sweetness from the carrots as well.

I knew I wanted to create a version that stayed true to its roots while offering a little bit of a unique twist by using hazelnuts and a not-too-sweet whipped cream cheese frosting. And to make sure I stayed authentic, I ran my recipe by a local Swiss friend who reviews my recipes.

After some trial and error, this is the one that finally hit the mark. Naturally gluten-free, this carrot cake is incredibly moist, warmly spiced, and topped with a light whipped cream cheese frosting. It’s become a go-to in our home for Easter, birthdays, and even lazy weekend baking. It might just become your new favorite!

Why you’ll love this gluten-free carrot cake

• Naturally gluten free. It's made with hazelnut flour and cornstarch, no substitutions are required.
• 8 years in the making. This isn’t just another carrot cake. It’s been perfected and refined.
• Perfectly moist. Thanks to finely grated carrots adding wetness and ground hazelnuts adding natural oils to the cake to keep it moist.
• Just sweet enough. This cake isn't overly sweet like most American carrot cakes.
• A hint of warming spice from the cinnamon and lemon zest.
• Simple yet elegant. It's easy to make any day, but beautiful enough for any occasion.
• Whipped cream cheese frosting. The whipped frosting has a tangy finish that complements every bite.
• Optional Decorations. I use traditional marzipan carrots and Krokant (a hazelnut praline topping) for a bit of crunch. While these additions are totally optional, they are highly recommended. And my kids loved helping me make the carrots!

What is Rüblikuchen?

Rüblikuchen ("little carrot cake" in Swiss German) is a traditional Swiss carrot cake popular across Switzerland and Southern Germany. Unlike American-style carrot cake, which often includes flour, raisins, pineapple, and heavy frostings, Swiss Rüblikuchen uses ground nuts (typically almonds, but hazelnuts in my version) for a naturally gluten-free, light yet rich texture. The result is a cake that’s incredibly moist, not too sweet, and delightfully nutty. It's perfect for celebrating Easter or simply enjoying a cozy slice with coffee.

Interestingly, the origin of carrot cakes goes back even further. According to culinary historians, carrots have been used as a sweetener in European cakes since the Middle Ages, when sugar was expensive and hard to come by. The concept evolved through centuries into the beloved modern versions we know today. BBC’s take on a gluten-free carrot cake highlights the popularity of almond flour and naturally sweet ingredients, echoing many of the same qualities that make Rüblikuchen so irresistible.

Swissmilk.ch, a trusted Swiss culinary resource, shares a traditional Rüblikuchen recipe that uses almond flour and a sugar glaze instead of frosting. My version builds on that foundation, but with ground hazelnuts and a cloud-like cream cheese topping for extra depth and a delicious, unique twist.

Ingredients you’ll need

Before we dive into the full recipe, let’s take a closer look at the ingredients you will need for this gluten-free carrot cake.

• Carrots – Finely grated fresh carrots are essential. They bring moisture, natural sweetness, and a subtle earthiness. Make sure they’re freshly grated, not pre-packaged shreds.
• Hazelnut flour – This is my twist on the classic Swiss version, which typically uses almond flour. Hazelnuts add a deeper, more toasty flavor.
• Cornstarch – A small amount adds lightness and structure to the cake, working with the nut flour to hold everything together.

• Eggs – Separated and whipped, the eggs are key to the light texture. The whipped whites add airiness since there's no gluten to create lift.
• Sugar – Just enough to sweeten the cake without overwhelming it. The natural sweetness of the carrots and nuts comes through beautifully.
• Lemon zest – Adds brightness and subtle zing that balances the sweetness.
• Avocado oil – A neutral oil that provides extra moisture without affecting the flavor.
• Cinnamon – The only spice in my Swiss carrot cake version. It’s warming without being overpowering.

For the whipped cream cheese frosting, you’ll need:

• Cream Cheese – Softened and full-fat, for a tangy base.
• Heavy Cream – Whipped into the frosting for a light, mousse-like texture.
• Butter & Powdered Sugar – Adds structure and sweetness.
• Vanilla & Salt – A touch of both to enhance flavor.

Optional toppings like marzipan carrots and Krokant (caramelized hazelnut brittle) add traditional flair and a little crunch. I think they're kind of a must and really help this cake stand out!

How to make this Carrot Cake

This cake is not hard to make (and relatively quick if you skip the decorations) and the steps are simple. Here’s a high-level overview before the full recipe below:

1. Prep Your Pan – Line and grease a 9-inch springform. Preheat the oven.
2. Mix Dry Ingredients – Combine hazelnut flour, cornstarch, baking powder, and cinnamon in one bowl.
3. Grate the Carrots – Stir them into the dry mixture to prevent sinking.
4. Separate & Whip the Eggs – Beat the whites with salt and half the sugar until stiff. In another bowl, beat yolks with the rest of the sugar, lemon zest, and oil.
5. Combine & Fold – Stir the yolk mixture into the carrot mixture. Gently fold in the egg whites.
6. Bake – Bake at 390°F (200°C) for 20 minutes, cover with foil, reduce heat, and bake another 13–15 minutes until a toothpick comes out mostly clean.
7. Cool Completely – Let the cake cool fully before frosting.
8. Make the Frosting – Whip the cream. Beat the cream cheese, butter, powdered sugar, vanilla, and salt. Fold in the whipped cream and beat one more time to combine.
9. Frost & Decorate – Spread the frosting and top with marzipan carrots and Krokant.

It also may be helpful to watch this short video of how to make it.

More Swiss recipes to try

If you’re looking to round out a Swiss-inspired menu or just explore more comforting dishes from Switzerland, I’ve got a few more favorites you’ll love. For a cozy and communal dining experience, my Swiss cheese fondue is always a hit. It's warm, melty, super cheesy and perfect for sharing.

If you’re craving something hearty and kid-approved, try my Ghackets mit Hörnli, a Swiss-style pasta with meat sauce that’s a staple in many Swiss homes.

And when the weather warms up, nothing beats my Swiss meat and cheese salad on a slice of bread, a refreshing and protein-packed dish that’s both light and satisfying.

Final thoughts

This cake is more than a recipe to me. It’s a memory of time spent with family, a connection to my German and Swiss roots, and a reminder of how food tells stories across borders. Whether you’re here for a gluten-free carrot cake that doesn’t feel like a compromise, or simply want to try a beautifully moist and nutty dessert, this Rüblikuchen delivers.

Let me know in the comments if you try it, or tag me on Instagram. I’d love to see your Rüblikuchen!

Swiss Carrot Cake Recipe (Rüblikuchen)

Author: Sophie Sadler

This Swiss carrot cake recipe is moist and fluffy, nutty and delicious and not too sweet. This Rüblikuchen is naturally gluten-free, replacing the flour with tons of ground hazelnuts. While the hazelnuts are not traditional in this cake (almonds are more traditional), I just love this unique, extra nutty take on this carrot cake so much!

The grated carrots give it incredible moisture, while the cinnamon adds just enough warming flavor. The whipped, fluffy cream cheese frosting and the cute marzipan carrots set this cake apart and add a beautiful final touch.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Afternoon Cake, cake, Dessert

Cuisine German, Swiss

Servings 12 slices

Calories 3971 kcal

Equipment

• 1 springform pan 23 centimeters or 9 inches in diameter
• 1 Food Processor in case you are creating your own hazelnut flour with whole hazelnuts

Ingredients

 

MetricUS Customary

 

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Carrot Cake:

• 200 grams hazelnut flour or see note in case for using whole hazelnuts or almond flour instead
• 20 grams cornstarch
• 2 grams baking powder
• 1 teaspoon ground cinnamon
• 250 grams carrots peeled and finely grated
• 4 eggs size US large
• 1 teaspoon salt
• 200 grams granulated sugar
• 1 teaspoon lemon zest
• 50 milliliters avocado oil

Whipped Cream Cheese Frosting:

• 150 milliliters heavy whipping cream cold
• 1 teaspoon vanilla extract
• 60 grams powdered sugar
• 40 grams unsalted butter room temperature
• 60 grams cream cheese room temperature
• 1 pinch salt

Decorations:

• 60 grams marzipan Optional. 60 to 100 grams, depending on how large you make them.. Or almond paste. I use marzipan to to make carrots as garnish.
• food coloring Optional. I use natural coloring in green and orange to make the marzipan carrots.
• Krokant Optional. Krokant is a caramelized hazelnut topping that is commonly used in Germany and that you can easily make at home

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Instructions

 

Cake Instructions:

• Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Prep the springform with parchment paper by clipping a sheet of parchment on the bottom using the ring, then cut around it to remove any excess.
• In a large mixing bowl, whisk together the hazelnut flour, cornstarch, baking powder, and cinnamon.
  200 grams hazelnut flour, 20 grams cornstarch, 2 grams baking powder, 1 teaspoon ground cinnamon
• Peel and finely grate the carrots, then stir them into the dry ingredients until all the carrot shreds are coated. This helps keep them from sinking in the cake.
  250 grams carrots
• Separate the eggs. Beat the egg whites on high with the salt until almost stiff. Add in half of the sugar and beat on high until stiff and shiny, about 1 to 2 more minutes.
  4 eggs, 200 grams granulated sugar, 1 teaspoon salt
• In a separate bowl, beat the egg yolks with the remaining sugar, the avocado oil, and lemon zest until creamy, for just about one minute.
  50 milliliters avocado oil, 1 teaspoon lemon zest
• Add the egg yolk mixture to the hazelnut-carrot mixture and stir until sticky and combined.
• Fold in the beaten egg white mixture until you see no more white streaks.
• Pour the batter into the prepped springform pan and bake on the middle rack for 20 minutes.
• Cover the cake loosely with aluminum foil so it doesn’t get too dark. Reduce the oven temperature to 175 degrees Celsius (350 degrees Fahrenheit) and bake for an additional 13 to 15 minutes or until a toothpick comes out with just a couple of crumbs on it.
• Let the cake sit for 5 minutes, then carefully cut around the ring, release it, and move the cake from the springform bottom to a platter. Cover with a clean kitchen towel and allow to cool completely, about 2 hours.

Frosting Instructions:

• While the cake cools, make the frosting. Using a hand-held mixer, beat the whipping cream on high until soft peaks form, about 1 minute.
  150 milliliters heavy whipping cream
• In a separate bowl, beat the cream cheese, butter, vanilla extract, and powdered sugar until creamy, about 2 minutes.
  1 teaspoon vanilla extract, 60 grams powdered sugar, 40 grams unsalted butter, 60 grams cream cheese, 1 pinch salt
• Add the whipped cream mixture to the cream cheese mixture and beat until smooth, about 15 seconds.
• Spread the frosting over the top of the cooled cake and decorate with Krokant and marzipan carrots, if using.
  60 grams marzipan, food coloring

Video

Notes

Marzipan carrots: I use marzipan or almond paste to make the small carrots on the cake, which is the traditional Swiss and German way. The amount of paste used depends on how large you like the carrots to be.

For the pictured 12 carrots, I used a total of 100 grams (3.5 ounces) of marzipan and colored ¼ of it with green natural food coloring and ¾ of it with orange natural food coloring, then shaped the decorative carrots. But I have also made them more petite before, using only the 60 grams (2 ounces) listed in the recipe. After shaping, cover them with plastic wrap until you're ready to place them on your carrot cake. This is so they don’t dry out.

Use whole hazelnuts: If using whole hazelnuts, start by chopping your nuts in the food processor until they clump together, about 30 seconds to one minute.

Nut substitution: While I love using hazelnuts in this recipe, the traditional Swiss version is usually made using almond flour (skins removed) or ground almonds (skins still on). All are delicious options. And you can feel free to use whichever kind you like or can get your hands on.

Nutrition

Calories: 3971kcalCarbohydrates: 347gProtein: 60gFat: 274gSaturated Fat: 74gPolyunsaturated Fat: 14gMonounsaturated Fat: 62gTrans Fat: 1gCholesterol: 915mgSodium: 3014mgPotassium: 1453mgFiber: 30gSugar: 284gVitamin A: 46006IUVitamin C: 26mgCalcium: 710mgIron: 15mg

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