Traditional Swiss Carrot Cake Aargauer Ruebli Torte
Indulge in the timeless elegance of Traditional Swiss Carrot Cake, known locally as Aargauer Rüebli Torte—a delightful treat with origins in the Aargau canton of Switzerland, famed for its abundant carrot harvests. This moist and flavorful cake combines finely grated carrots, nutty almond flour, and a hint of warm cinnamon, all uplifted by vibrant lemon zest. The secret to its light, airy texture lies in the carefully folded stiff egg whites, giving it a delicate yet satisfying crumb. Topped with a glossy lemon glaze that seeps into every bite and optionally adorned with charming marzipan carrots, this dessert is as visually appealing as it is delicious. Perfect for celebrations or an afternoon tea, this Swiss classic is a must-try for carrot cake enthusiasts looking for a refined twist. With a short prep time and no need for heavy frosting, it’s an authentic and approachable way to savor the sweet side of Swiss cuisine.
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Ingredients
- 300 grams Carrots, finely grated
- 200 grams Almond flour
- 75 grams All-purpose flour
- 150 grams Granulated sugar
- 4 large Eggs, separated
- 0.25 teaspoons Salt
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Lemon zest, finely grated
- 100 grams Powdered sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Butter, for greasing the pan
- 12 pieces Optional marzipan carrots, for decoration
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) springform pan with butter. Line the bottom with parchment paper for easy removal.
Step 2
In a large mixing bowl, beat the egg yolks and granulated sugar together until the mixture is pale and creamy.
Step 3
Fold in the grated carrots, almond flour, lemon zest, and a pinch of salt. Stir until well combined.
Step 4
In a separate bowl, sift together the all-purpose flour, baking powder, and ground cinnamon. Gradually fold the dry ingredients into the carrot mixture.
Step 5
In another clean mixing bowl, beat the egg whites to stiff peaks. Carefully fold the egg whites into the carrot batter in three additions, ensuring not to deflate the mixture.
Step 6
Pour the batter into the prepared springform pan and use a spatula to smooth the top. Tap the pan gently on the counter to release any air bubbles.
Step 7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, run a knife along the edges and release it from the springform. Let it cool completely on a wire rack.
Step 9
While the cake cools, prepare the lemon glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth.
Step 10
Once the cake has fully cooled, drizzle the lemon glaze over the top, letting it gently run down the sides. Spread it evenly with a spatula if desired.
Step 11
Optional: Decorate the cake with marzipan carrots for a traditional look.
Step 12
Let the glaze set for about 15 minutes before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | (1122.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3220.8 |
| Total Fat 129.6g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 10.4mg | 0% |
| Sodium 1557.1mg | 0% |
| Total Carbohydrate 482.4g | 0% |
| Dietary Fiber 39.5g | 0% |
| Total Sugars 355.1g | |
| Protein 80.0g | 0% |
| Vitamin D 3.0IU | 0% |
| Calcium 600.6mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1425.8mg | 0% |
Source of Calories