1/3 Photos of New and Old “aargauer Rueblichueche” (Swiss Carrot C
1 hr 5 mins
Variation on a Swiss traditional recipe. Moist and beautiful carrot cake.
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Units: US | Metric
- 314.66 ml sugar
- 5 egg yolks
- 0.25 ml salt
- 1 lemon, grated zest only
- 2.46 ml ground allspice (original recipe 1 pinch cloves ground)
- 2.46 ml ground cinnamon
- 473.18 ml carrots (peeled, grated)
- 354.88 ml ground almonds (original recipe hazelnut ground)
- 44.37 ml white flour
- 9.85 ml baking powder
- 5 egg whites
- 14.79 ml breadcrumbs
- 236.59 ml icing sugar
- 14.79 ml ginger lemonade (original recipe lemon juice or kirsch)
- sugar marzipan carrots (optional)
- 1Beat egg yolks and sugar until thick and soft.
- 2Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
- 3Beat egg whites until stiff, then fold gently into carrot mixture.
- 4Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
- 5Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
- 6Check with a tooth stick before taking out.
- 7Cool down and remove put on your cake plate.
- 8Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
- 9Decorate with carrot-sweets.
- 10Note: I shape the carrots myself with marzipan.
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Nutritional Facts for New and Old “aargauer Rueblichueche” (Swiss Carrot C
Serving Size: 1 (93 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 243.1
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 1.0 g
- Cholesterol 69.1 mg
- Sodium 123.4 mg
- Total Carbohydrate 40.1 g
- Dietary Fiber 2.2 g
- Sugars 33.8 g
- Protein 5.6 g