This carrot cake recipe is an absolute favorite because it’s perfectly moist and packed with the irresistible flavor of freshly grated carrots and zesty lemon. Plus, the blend of ground almonds with the light, fluffy texture from whipped egg whites gives it a delightful nutty richness that makes every slice pure bliss!
A Swiss carrot cake, or Rublikuchen, is a tantalizing blend of textured carrots and finely ground almonds. I adore the way finely grated carrot adds not only moisture, but also sweetness to the cake.
All the real flavor, however, comes from a delicate balance of nutmeg, cinnamon, and the other spices that make this cake so aromatic. Even without the warm and cozy spices, this cake would take the prize for sheer tastiness, thanks to the deliciously refreshing lemony flavor.
And the carrot offers a boatload of not only taste, but also nutrients!
Ingredients
Carrots: Adding natural sweetness and moisture, they’re loaded with fiber and beta-carotene.
Almond butter: Supplies protein and monounsaturated fats.
Adds creaminess and a subtle sweetness.
Sugar in granulated form: Provides sweetness, balancing the cake’s flavors.
Eggs are a source of protein and provide both structure and richness to the cake.
Cinnamon: Contributes warmth and spiciness, acting as a counterpoint to the sweet notes.
Lemon zest and juice: Infuse freshness and a subtle tang, boosting flavor.
Ingredient Quantities
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- 300 grams finely grated carrots
- 200 grams ground almonds
- 180 grams granulated sugar
- 4 large eggs, separated
- 80 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 pinch of salt
- Powdered sugar for dusting (optional)
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Instructions
1. Set the oven temperature to 180 degrees Celsius (350 degrees Fahrenheit). A 9-inch springform pan should be greased and lined with parchment paper on the bottom.
2. In a big bowl, blend the carrots that have been grated finely, the ground almonds, the granulated sugar, and the lemon zest and juice. Stir thoroughly.
3. In another bowl, sift the flour, baking powder, ground cinnamon, ground nutmeg, and salt together.
4. In a separate bowl, beat the egg yolks until they are pale and creamy. Then, add them to the carrot mixture and stir it all together.
5. The carrot mixture and the flour mixture should be combined so that the two sets of ingredients are well incorporated. Add the flour mixture to the carrot mixture in two parts, folding gently in between each addition and at the end.
6. In a clean mixing bowl, whip the egg whites until they hold stiff peaks. Fold the egg whites into the batter in several additions, taking care not to deflate the them.
7. Pour the batter into the pan that has been prepared and smooth the top with a spatula.
8. Place in a preheated oven at 350°F (175°C) for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, carefully turn the cake out and place it on a cooling rack. Let the cake cool completely before frosting or serving.
10. Once this dish has cooled, you can dust the top with powdered sugar, if you like, and serve it.
Equipment Needed
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl (x2)
6. Sifter or fine mesh sieve
7. Hand mixer or whisk
8. Spatula
9. Cooling rack
10. Toothpick
FAQ
- What type of carrots should I use?For the best texture and flavor, use fresh, finely grated carrots.
- Can I substitute the ground almonds?Certainly! Ground hazelnuts or ground walnuts can be used in place of ground almonds; though these substitutes will impart slightly different flavors, they will still work beautifully in the recipes.
- How do I know when the cake is done?Place a toothpick in the middle of the cake. If it comes out clean, the cake is done.
- What is the purpose of separating the eggs?Incorporating air into the batter when you whip the egg whites results in a lighter cake. Therefore, the improved process calls for beating the eggs, separating them first, and folding in the fluffy egg whites.
- Can I make this cake gluten-free? Yes, you can replace the all-purpose flour with a gluten-free flour blend to make it suitable for gluten-free diets.
- How should I store the cake?An airtight container at room temperature is the best place for your cake to be stored, fresh as can be, for 3 days. If you want it to last beyond that, try the fridge!
- Is the powdered sugar dusting necessary?Optional and primarily for decoration purposes, the powdered sugar adds a touch of sweetness and color to the dish, giving it the kind of visual appeal that can make even a long-term dieter consider a second helping.
Substitutions and Variations
For almond flour or meal: substitute with walnut flour or meal, or hazelnut flour or meal.
For granulated sugar: use coconut sugar or brown sugar instead, and get a deeper flavor with either.
For all-purpose flour: replace with a blend of gluten-free flours for a gluten-free option.
For lemon zest: use orange zest instead for a different citrus flavor.
Pro Tips
1. Grate Carrots Finely: For a smoother texture in your cake, use a food processor to grate the carrots finely. This ensures they blend well into the batter and create a consistent texture throughout the cake.
2. Room Temperature Ingredients: Make sure all the ingredients, especially eggs, are at room temperature before you start. This helps the egg whites whip more efficiently and ensures a smoother batter.
3. Fold Gently: When incorporating the whipped egg whites into the batter, use a gentle folding motion with a spatula to avoid deflating them. This step is crucial for achieving a light and airy cake texture.
4. Enhance Flavor with Toasted Almonds: For an extra depth of flavor, lightly toast the ground almonds in a dry pan over medium heat until fragrant before adding them to the mixture.
5. Avoid Overbaking: Keep a close eye on the cake during the baking process. Check for doneness around the 40-minute mark to avoid overbaking, which can dry out the cake. The cake is done when a toothpick inserted into the center comes out clean.
Rublikuchen Swiss Carrot Cake Recipe
My favorite Rublikuchen Swiss Carrot Cake Recipe
Equipment Needed:
1. Oven
2. 9-inch springform pan
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl (x2)
6. Sifter or fine mesh sieve
7. Hand mixer or whisk
8. Spatula
9. Cooling rack
10. Toothpick
Ingredients:
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- 300 grams finely grated carrots
- 200 grams ground almonds
- 180 grams granulated sugar
- 4 large eggs, separated
- 80 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 pinch of salt
- Powdered sugar for dusting (optional)
“`
Instructions:
1. Set the oven temperature to 180 degrees Celsius (350 degrees Fahrenheit). A 9-inch springform pan should be greased and lined with parchment paper on the bottom.
2. In a big bowl, blend the carrots that have been grated finely, the ground almonds, the granulated sugar, and the lemon zest and juice. Stir thoroughly.
3. In another bowl, sift the flour, baking powder, ground cinnamon, ground nutmeg, and salt together.
4. In a separate bowl, beat the egg yolks until they are pale and creamy. Then, add them to the carrot mixture and stir it all together.
5. The carrot mixture and the flour mixture should be combined so that the two sets of ingredients are well incorporated. Add the flour mixture to the carrot mixture in two parts, folding gently in between each addition and at the end.
6. In a clean mixing bowl, whip the egg whites until they hold stiff peaks. Fold the egg whites into the batter in several additions, taking care not to deflate the them.
7. Pour the batter into the pan that has been prepared and smooth the top with a spatula.
8. Place in a preheated oven at 350°F (175°C) for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After 10 minutes, carefully turn the cake out and place it on a cooling rack. Let the cake cool completely before frosting or serving.
10. Once this dish has cooled, you can dust the top with powdered sugar, if you like, and serve it.
