Swiss Carrot Cake Recipe (Rüblikuchen)
Serves 12
30 mins prep
35 mins cook
120 mins Chill Time
185 mins total
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.
Carrot Cake:
Whipped Cream Cheese Frosting:
Decorations:
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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.
oz hazelnut flour
oz cornstarch
oz baking powder
tsp 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.
oz 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.
eggs
oz granulated sugar
tsp 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.
fl oz avocado oil
tsp 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.
fl oz heavy whipping cream
In a separate bowl, beat the cream cheese, butter, vanilla extract, and powdered sugar until creamy, about 2 minutes.
tsp vanilla extract
oz powdered sugar
oz unsalted butter
oz cream cheese
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.
oz marzipan
food coloring
