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.
About this Recipe
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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.
Mozart Chocolate sauce
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.
Cheesy Leek and Beef Soup
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
- 40 g soft butter
- 60 g cream cheese
- 80 g powdered sugar
- 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 Tbsp of lemon juice. Distribute the frosting evenly over the cake. Add food coloring to the marzipan (you'll color about 1/3 of the marzipan a green color and 2/3 an orange color) and shape either little carrots or for a more abstract garnish, simply shape into different sized balls.
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.