Rüblikuchen (Swiss Carrot Cake)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    601
based on 2 ratings

This carrot cake is completely gluten free. Made with ground almonds this carrot cake has a nutty flavour, topped with a cream cheese icing and marzipan carrots.

recipe updated Apr 30, 2025

Ingredients

  • Lemon icon
    Lemon
    2
  • Carrot icon
    Carrot
    280 g
  • Unsalted butter icon
    Unsalted butter
    40 g
  • Egg yolk icon
    Egg yolk
    4
  • Caster sugar icon
    Caster sugar
    60 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Gluten-free flour icon
    Gluten-free flour
    30 g
  • Ground almonds icon
    Ground almonds
    250 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Water icon
    Water
    50 g
  • Egg white icon
    Egg white
    4
  • Salt icon
    Salt
    1 pinch
  • Cherry brandy icon
    Cherry brandy
    2 tablespoons
  • Lemon juice icon
    Lemon juice
    3 tablespoons
  • Cream cheese icon
    Cream cheese
    60 g
  • Icing sugar icon
    Icing sugar
    150 g
  • Green food coloring icon
    Green food coloring
    as needed
  • Orange food coloring icon
    Orange food coloring
    as needed
  • Marzipan icon
    Marzipan
    60 g

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Springform pan - 7"

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease the tin and line with parchment paper
  4. Fit the Whisk Tool
  5. Add the ingredients into the appliance bowl
  6. Whisk until light and fluffy - 2 minutes, speed Max
  7. Then add the next ingredients
  8. Whisk until smooth - 1 minute, speed 1
  9. Transfer the mixture into a clean bowl and set aside
  10. Clean the appliance bowl and fit the Whisk Tool
  11. Add the ingredients into the appliance bowl
  12. Whisk until light and fluffy - 3 minutes, speed Max
  13. Carefully fold in the egg whites into the egg yolk mixture bit by bit by hand
  14. Transfer the mixture back into the appliance bowl
  15. Then add the next ingredients
  16. Whisk until combined - 1 minute, speed Min
  17. Transfer the batter into the tin
  18. Bake until a skewer inserted comes out clean - 1 hour, 180ºC
  19. Remove from the oven and let cool completely
  20. Making the icing:
  21. Clean the appliance and fit the K-Beater
  22. Add the ingredients into the appliance bowl
  23. Mix until combined – 3 minutes, speed 2
  24. Chill in the fridge until needed
  25. Divide the marzipan into two pieces - one third and two thirds
  26. Add green food colouring into the one third piece of marzipan
  27. Knead by hands until combined
  28. Then add orange food colouring into the two thirds of marzipan
  29. Knead by hands until combined
  30. Shape the orange and green marzipan pieces into 6 carrots
  31. Spread the icing on top of the sponge
  32. Top with the marzipan carrots
  33. Serve
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