Swiss Carrot Cake (Rüblikuchen)
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.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 200 g hazelnut flour (or see note in case for using whole hazelnuts or almond flour instead)
- 20 g cornstarch
- 2 g baking powder
- 1 tsp ground cinnamon
- 250 g carrots (peeled and finely grated )
- 4 eggs (size US large)
- 1 tsp salt
- 200 g granulated sugar
- 1 tsp lemon zest
- 50 ml avocado oil
- 150 ml heavy whipping cream (cold )
- 1 tsp vanilla extract
- 60 g powdered sugar
- 40 g unsalted butter (room temperature)
- 60 g cream cheese (room temperature)
- 1 pinch salt
- 60 g marzipan
- food coloring
- Krokant
Instructions
- 1
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.
- 2
In a large mixing bowl, whisk together the hazelnut flour, cornstarch, baking powder, and cinnamon.
- 3
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.
- 4
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.
- 5
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.
- 6
Add the egg yolk mixture to the hazelnut-carrot mixture and stir until sticky and combined.
- 7
Fold in the beaten egg white mixture until you see no more white streaks.
- 8
Pour the batter into the prepped springform pan and bake on the middle rack for 20 minutes.
- 9
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.
- 10
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.
- 11
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.
- 12
In a separate bowl, beat the cream cheese, butter, vanilla extract, and powdered sugar until creamy, about 2 minutes.
- 13
Add the whipped cream mixture to the cream cheese mixture and beat until smooth, about 15 seconds.
- 14
Spread the frosting over the top of the cooled cake and decorate with Krokant and marzipan carrots, if using.