Traditional Swiss Carrot Cake (Rüblikuchen)

A traditional Swiss Recipe. Rüblikuchen is a carrot cake made with hazelnut and topped with a sugar lemon glaze.

Course Cake, Dessert

Cuisine swiss

Prep Time 30

Cook Time 35

Total Time 30

Servings slices

Calories 349kcal

Equipment

1 24 cm or 9" cake tin /spring form

Ingredients

½ lb carrots about 3 small carrots
¾ cups sugar
5 eggs medium size, at room temperature
½ cup neutral oil such as canola or rapeseed oil
1 teaspoon vanilla extract
1 tsp grated lemon zest
1 cup all-purpose flour Germany type 405, UK Plain flour
2 teaspoon baking powder
1 pinch salt
1 teaspoon ground cinnamon
1 ⅓ cups ground nuts either ground almonds or ground hazelnuts

For the marzipan carrots

3.5 oz marzipan 2.8 oz
2 drops orange food colouring You can also mix yellow and red food colouring to mix the orange colour. You will need more yellow than red.
1 drops green food colouring

For the glaze

2 cups powdered sugar 7 oz
3 tablespoon lemon juice

Metric - US Customary

Instructions

Line the base of a 9-inch (24 cm) springform pan with baking parchment. Grease the sides with butter and lightly dust with flour.
Preheat your oven to 180°C (356°F).
Peel the carrots, remove the ends, and finely grate them.
½ lb carrots
In a large bowl, combine the eggs and sugar. Whisk on high speed until light and fluffy.
5 eggs, ¾ cups sugar
Add the oil, lemon zest, and vanilla extract. Mix well.
½ cup neutral oil, 1 teaspoon grated lemon zest, 1 teaspoon vanilla extract
In a separate bowl, mix together the flour, salt, baking powder, cinnamon, and ground nuts.
1 cup all-purpose flour, 2 teaspoon baking powder , 1 pinch salt , 1 teaspoon ground cinnamon, 1 ⅓ cups ground nuts
Gently fold the dry ingredients into the wet mixture. Then add the grated carrots and mix until everything is well combined.
Pour the batter into the prepared cake tin and smooth the top.
Bake for approximately 45–55 minutes. To check if the cake is done, insert a skewer into the center. If it comes out clean, the cake is ready.

Icing the cake

Sift powdered sugar into a bowl to remove any lumps.
Gradually add lemon juice, one spoonful at a time, mixing well after each addition.
2 cups powdered sugar, 3 tablespoon lemon juice
Continue until you reach a thick glaze consistency. A thicker glaze looks best, as it won’t allow the cake to show through.
Pour the icing over the cake and spread it with a pallet knife.

Making the marzipan carrots

Divide the marzipan pan mass into two pieces. ⅓ of the marzipan you can knead with the green food colouring. Colour ⅔ orange.
3.5 oz marzipan, 2 drops orange food colouring, 1 drops green food colouring
To make the carrots, you carefully roll out the orange marzipan and cut out 2.5 cm / 1 inch circles using the round piping tip. This will ensure that they are equal in size. Alternatively, you can form little balls and weigh each one separately. I made about 12 carrots. For each piece of cake one.
The starting shape for each carrot is a little round ball. You roll it then on the palm of your hand to a triangle. (see picture)
To make the carrot greens, take off a little bit of green roll it in a tiny ball. Then flatten it. With a knife cut out two triangles. Then attach the greens to the carrot.

Notes

I recommend checking out the step by step images in the main post.

Store the carrot cake in the fridge, in an airtight container. This way it will remain lovely and moist.

This cake is also very suitable for freezing. This way it will stay good up to 6 months. However, for the best results, I would freeze the carrot cake in advance without the glaze, and then glaze it after being defrosted.

Nutrition