New and Old “aargauer Rueblichueche” (Swiss Carrot C

Recipe by Artandkitchen
READY IN: 1hr 5mins


  • 1 13
    cups sugar
  • 5
    egg yolks
  • 1
    pinch salt
  • 12
    lemon, grated zest only
  • 12
    teaspoon ground allspice (original recipe 1 pinch cloves ground)
  • 12
    teaspoon ground cinnamon
  • 2
    cups carrots (peeled, grated)
  • 1 12
    cups ground almonds (original recipe hazelnut ground)
  • 3
    tablespoons white flour
  • 2
    teaspoons baking powder
  • 5
    egg whites
  • 1
    tablespoon breadcrumbs
  • Glaze
  • 1
    tablespoon ginger lemonade (original recipe lemon juice or kirsch)
  • Decoration
  • sugar marzipan carrots (optional)


  • Beat egg yolks and sugar until thick and soft.
  • Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
  • Beat egg whites until stiff, then fold gently into carrot mixture.
  • Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
  • Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
  • Check with a tooth stick before taking out.
  • Cool down and remove put on your cake plate.
  • Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
  • Decorate with carrot-sweets.
  • Note: I shape the carrots myself with marzipan.