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    Home » Cakes

    Rüblikuchen: Swiss Carrot Cake

    Published: Feb 11, 2020 · Modified: Apr 26, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Swiss carrot cake recipe is nothing like the American version. Rüblikuchen is *almost* gluten free, using so little flour, and many many ground almonds and grated carrots. The lemony cream cheese frosting and marzipan carrots are the cherry on top.

    Rüblikuchen

    About this Recipe

    Rüblikuchen Swiss Carrot Cake dirndl kitchen18

    Rüblikuchen Swiss Carrot Cake dirndl kitchen18

    This Is A Sponsored Post That Contains Affiliate Links

    Today's cake recipe is a nod to Germany's neighbor Switzerland and my Swiss friends and my cousin that lives in Basel. If you think carrot cake equals carrot cake, think again. This Swiss version is not nearly as sweet as its American version, features lots of ground almonds and almost no flour and you could even substitute the little bit of flour in the recipe for gluten free all-purpose flour to make this an entirely gluten free cake.

    There are so many carrots in this cake that one slice satisfies the daily recommended dose of vitamin A, which I thought was pretty cool. The cake itself is not very sweet, but topped with the lemony cream cheese frosting, it becomes a heavenly treat. The marzipan carrots on top add just the right touch of almondy goodness that sends this cake over the top. Enjoy with a cup of coffee in the afternoon or as a dessert at the end of a great night.

    If you're not a big fan of frosting, and for a healthier version, feel free to omit it and simply dust the cake in powdered sugar instead of cover in a chocolate glaze. You really do what floats your boat.

    Scroll on down for the recipe, now in printable version.

    Rüblikuchen Essentials

    Optional Topping:

    Mozart Chocolate sauce

    Rüblikuchen Swiss Carrot Cake dirndl kitchen18

    The drizzle on top is what sends this cake over the top!

    Simply melt together some of your favorite chocolate (I used dark chocolate) with a splash or two of the Austrian-made Chocolate Cream Liqueur by the Mozart distillery.

    This simple sauce will be perfect to finish off this special dessert and adds just the right amount of kick.

    To find out where Mozart Chocolate Liqueur (also available in Pumpkin, White and Dark Chocolate as well as Strawberry Cream) is available in your area, fill out the short product finder form.

    Prost!

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    Let's be honest.. we likely have a couple of months of cold weather left. What I crave the most when it's cold outside, are warming and filling comfort meals like the cheesy leek and beef soup that's up next. Make sure to subscribe to my blog now, so you're not missing out when this new Cheesy Leek and Beef Soup post goes live!

    Rüblikuchen Swiss Carrot Cake dirndl kitchen18

    Rüblikuchen: Swiss Carrot Cake

    This Swiss carrot cake recipe is nothing like the American version. Rüblikuchen is almost gluten free, using so little flour, and many many ground almonds and grated carrots. The marzipan carrots the the cherry on top.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Cooling Time 1 hour hr 30 minutes mins
    Total Time 3 hours hrs
    Course Brunch, Dessert, Kaffee
    Cuisine German, Swiss
    Servings 16 slices
    Calories 210 kcal

    Ingredients
     
     

    Cake Batter

    • 2 lemons organic
    • 4 eggs
    • 1 teaspoon pure vanilla extract
    • 60 g sugar
    • 30 g flour for gluten free option, substitute with gluten free all-purpose flour
    • 250 g ground almonds
    • 1 pinch salt
    • 1 teaspoon baking powder
    • 280 g carrots
    • 2 tablespoon Kirschwasser German cherry brandy

    Frosting

    • 40 g soft butter
    • 60 g cream cheese
    • 80 g powdered sugar

    Other

    • 60 g marzipan
    • green and orange food coloring I used natural coloring
    • baking spring form 7 in / 18 cm diameter is best, but I only had a larger one handy

    Instructions
     

    • Zest and juice both lemons. Separate the yolks from the egg whites and beat the whites with a pinch of salt until stiff, adding about a third of the sugar. Beat the remaining sugar with the yolks, lemon peel and vanilla until creamy. Combine flour, ground almonds and baking powder.
    • Preheat oven to 180 Celsius/ 355 Fahrenheit. Peel the carrots and finely grate. Add to the egg yolk mixture and also add Kirschwasser (you can use any other kind of fruit brandy as well), ground almond mixture and 1 tablespoon of lemon juice. Gently fold in the egg whites until combined.
    • Cover the bottom of a spring form with parchement paper and spray the sides with nonstick spray or rub on some butter. Add in the batter, smooth out the top using a rubber spatula, and bake on the middle rack for 55 to 60 minutes (if you're using a larger spring from than 7 inch, bake for 45 minutes and test your cake with a toothpick or cake tester until done - you want just a few crumbs on the toothpick when pulling it out of the cake).
    • Remove the cake from the pan, carefully cutting around the edges. Beat the butter until creamy and add in the cream cheese, powdered sugar, 2 tablespoons of lemon peel and 1 tablespoon of lemon juice. Distribute the frosting evenly over the cake. Add food coloring to the marzipan (you'll color about ⅓ of the marzipan a green color and ⅔ an orange color) and shape either little carrots or for a more abstract garnish, simply shape into different sized balls.

    Nutrition

    Calories: 210kcalCarbohydrates: 19gProtein: 6gFat: 13gSaturated Fat: 3gCholesterol: 50mgSodium: 62mgPotassium: 130mgFiber: 3gSugar: 12gVitamin A: 3096IUVitamin C: 8mgCalcium: 65mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

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