Rüblikuchen: Swiss Carrot Cake

4.50 from 2 votes

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.

Prep Time30

Cook Time1

Cooling Time1 30

Total Time3

Course: Brunch, Dessert, Kaffee

Cuisine: German, Swiss

Keyword: Authentic German Cake Recipe, Authentic Swiss Cake Recipe, German Cake Recipe with Almonds, German Cake Recipe with Carrots, Gluten Free German Recipe, Swiss Cake Recipes, Swiss Carrot Cake Recipe, Swiss Healthy Cake Recipe

Servings: slices

Calories: 210kcal

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

Metric - US Customary

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