Healthy Meal Prep
Swiss Almond Carrot Cake (Aargauer Rueblitorte) Recipe

Swiss Almond Carrot Cake (Aargauer Rueblitorte)


This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots - a great cake for your Easter brunch or for guests.


  • 1 teaspoon butter
  • 4 eggs, separated
  • 1 cup white sugar
  • 2 ¼ cups peeled and grated carrots
  • 2 ¼ cups ground almonds
  • 1 lemon, zested and juiced
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 5 ounces marzipan
  • 1 drop green gel food coloring, or as needed
  • 1 drop orange gel food coloring, or as needed
  • 1 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice, or more to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
  3. Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
  4. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
  6. Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
  7. Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

Add comment

Nutritional Information

Swiss Almond Carrot Cake (Aargauer Rueblitorte)

Servings Per Recipe: 10
Calories: 439.2
% Daily Value *
protein: 23 %
carbohydrates: 18 %
exchange other carbs:
dietary fiber: 24 %
fat: 33 %
saturated fat: 11 %
cholesterol: 25 %
vitamin a iu: 103 %
niacin equivalents: 28 %
vitamin b6: 8 %
vitamin c: 19 %
folate: 9 %
calcium: 15 %
iron: 14 %
magnesium: 38 %
potassium: 11 %
sodium: 5 %
thiamin: 17 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved