Dessert

Rüeblitorte (Swiss Carrot Cake)

A classic Swiss carrot cake known for its moist texture from ground almonds and carrots, topped with a simple lemon glaze and optional marzipan carrots.

Prep: 20 minutes Cook: 40-50 minutes Servings: 8
Cake Baked Swiss
Rüeblitorte (Swiss Carrot Cake)

Preparation Steps

1
  • 5 egg yolks
  • 250g white sugar
Whisk the egg yolks and white sugar until the mixture is light and foamy.
2
  • 250g shredded carrots
  • 250g ground almonds
  • 1 lemon, juice and zest
  • 1 tbsp oil
Mix the shredded carrots, ground almonds, lemon juice and zest, and oil into the egg and sugar mixture until well combined.
3
  • 80g flour
  • 1 tbsp baking powder
In a separate bowl, mix the flour and baking powder well. Then, carefully fold the dry mixture into the wet mixture until just combined.
4
  • 5 egg whites
  • 1 pinch of salt
Beat the egg whites with a pinch of salt until firm peaks form. Then, carefully fold the egg whites into the rest of the cake batter.
5
Prepare a cake pan (loaf pan or round pan) either by lining it with parchment paper or by buttering and dusting it with flour. Pour the batter into the prepared pan and bake at 180°C (fan mode) for 40–50 minutes. It's okay if the cake turns a little dark at the edges.
6
  • Powdered sugar
  • Water or lemon juice
  • Marzipan carrots (optional)
Prepare the glaze: Mix powdered sugar with a little water or lemon juice until it reaches a slightly runny but sticky consistency. Once the cake has cooled down, pour the glaze over it. Decorate with marzipan carrots (optional).