Carrot cake with cream cheese frosting

Easter is getting closer and closer, so today I brought you a super delicious and juicy carrot cake: a carrot cake with cream cheese frosting. The carrots in the batter not only make this carrot cake particularly juicy and stay that way for many days, but also go perfectly with Easter ... ♥ 

Rüblikuchen - Carrot Cake

Carrot cake or carrot cake?

The Rüeblikuchen or the Rüeblitorte is a Swiss cake specialty from Aargau. In the original version, it consists of a sponge cake with grated carrots and ground nuts or almonds. The addition of kirsch is also classic. A Recipe for carrot cake (gluten-free possible) Incidentally, you can also find biscuit-like mass here on the blog.

By the way, the term “carrot” comes from Alemannic and means carrot. But carrot cakes are also known and very popular outside of Switzerland, especially in Great Britain and the USA. There the cake is called Carrotcake and usually consists of batter. Who doesn't know the famous carrot cake from the famous international coffee shop chain ...

Rüblikuchen - Carrot Cake
My carrot cake

My carrot cake variant is, so to speak, a wild mixture of the classic carrot cake and the American carrot cake. A bit of French Quatre-quarts has also gotten lost in it. Because my version contains butter instead of the more typical American version with oil. Although otherwise I really appreciate scrambling oil dough.

By the way, the cake is great to prepare. For at least one day it tastes even better. With frosting, it should best be kept in the refrigerator, where the carrot cake can easily be kept for several days. So ideal if you already have enough to do with other Easter preparations. You can find more here Recipes for Easter.

The Cream Cheese Frosting

A delicious topping in the form of a cream cheese frosting was a must for this carrot cake. Vanilla and a little lemon juice round off the frosting in a really tasty way and complement the cake wonderfully in terms of taste. You can decide for yourself whether you want to distribute the topping only on top of the cake or on the sides as well. But what I would definitely recommend is to sprinkle chopped pistachios on top of the Cream Cheese Frosting at the end. An absolutely delicious combination. So be sure to bake it, you will definitely love this carrot cake ... ♥ 

Rüblikuchen - Carrot Cake
Print

Carrot cake with cream cheese frosting

  • Prep Time:
    25 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 25 minutes
  • Yield:
    1 loaf pan (approx. 30 x 11 cm)
  • Category:
    Cookies, pastries, cakes
  • Cuisine:
    American, American, German, German, Swiss
 piece

Ingredients

For the dough:

  • 400 g Carrots, peeled
  • 250 g Flour ((wholemeal flour, too))
  • 250 g Hazelnuts, roasted
  • 250 g Brown sugar
  • 250 g Butter, room temperature ((or 200 g Rapeseed oil))
  • 4 Eggs, room temperature
  • 2 Teaspoon (tartar) baking powder
  • 1 Teaspoon cinnamon
  • 1 Teaspoon vanilla extract homemade (or bought or 1 prize ground vanilla)
  • some grated lemon peel

For the frosting

  • 300 g Cream cheese or mascarpone
  • 150 g powdered sugar
  • 1 Teaspoon vanilla extract homemade (or bought or 1 prize ground vanilla)
  • 1 Splash of lemon juice
  • some grated lemon peel ((optional))

Decoration

  • Pistachios (chopped)
  • Bunch of carrots (or marzipan carrots)

Instructions

Cake batter

  1. Lightly grease the loaf tin and sprinkle with a little flour, semolina or ground nuts.
  2. Preheat the oven to 170-180 ° C top / bottom heat (150-160 ° C hot air / convection).
  3. Grind hazelnuts in the food processor / moulinette or chop them finely.
    Then set aside.
  4. Finely grate the carrots and set aside.
  5. Beat the butter, sugar and salt until creamy.
  6. Then gradually stir in the eggs.
  7. Mix flour and baking powder, briefly but thoroughly stir in together with nuts, carrots, cinnamon and vanilla extract and lemon peel.
  8. Pour the dough into the prepared baking pan and bake for about 60 minutes.
  9. Be sure to do the chopsticks test, as every oven bakes a little differently.
  10. After baking, let it rest in the mold for about 10 minutes and then tip out of the mold.
  11. When the carrot cake has cooled completely, it can be decorated.

Frosting

  1. Mix the cream cheese / mascarpone, lemon juice, powdered sugar and vanilla extract and, if necessary, lemon peel until smooth. 
  2. Apply the frosting with the spreading palette on top of the cake or all around.
  3. Garnish with carrots and chopped pistachios as desired.

Keywords: Bake, sheet cake, carrot cake, cream cheese frosting, fresh cheese, frosting, hazelnuts, carrots, carrot cake, cake, almonds, mascarpone, carrots, carrot cake, nuts, Easter, carrot cake, carrot cake, carrot cake, whole grain, cinnamon

♥ 

Print

Carrot cake | Thermomix recipe

  • Prep Time:
    25 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 25 minutes
  • Yield:
    1 loaf pan (approx. 30 x 11 cm)
  • Category:
    Cookies, pastries, cakes
  • Cuisine:
    American, American, German, German, Swiss
 piece

Ingredients

For the dough:

  • 400 g Carrots, peeled
  • 250 g Flour ((wholemeal flour, too))
  • 250 g Hazelnuts, roasted
  • 250 g Brown sugar
  • 250 g Butter, room temperature ((or 200 g Rapeseed oil))
  • 4 Eggs, room temperature
  • 2 Teaspoon (tartar) baking powder
  • 1 Teaspoon cinnamon
  • 1 TL  Homemade vanilla extract  (or bought or 1 prize ground vanilla)
  • some grated lemon peel

For the frosting

  • 300 g Cream cheese or mascarpone
  • 150 g powdered sugar
  • 1 TL  Homemade vanilla extract (or bought or 1 prize ground vanilla)
  • 1 Splash of lemon juice
  • some grated lemon peel ((optional))

Decoration

  • Pistachios (chopped)
  • Bunch of carrots (or marzipan carrots)

Instructions

Cake batter

  1. Lightly grease the loaf tin and sprinkle with a little flour, semolina or ground nuts.
  2. Preheat the oven to 170-180 ° C top / bottom heat (150-160 ° C hot air / convection).
  3. Put the hazelnuts in the mixing bowl, chop for 4-6 seconds / speed 7, then decant.
  4. Put the carrots in pieces in the mixing bowl and chop for 5-6 seconds / speed 6, then decant.
  5. Put the butter, eggs, salt and sugar in the mixing bowl and stir until very frothy for 4 minutes / speed 4.
  6. Mix the flour and baking powder, add the nuts, carrots, cinnamon and vanilla extract as well as the lemon zest to the mixing bowl, stir in for 15-20 seconds / speed 4.
  7. Pour the dough into the prepared baking pan and bake for about 60 minutes.
  8. Be sure to do the chopsticks test, as every oven bakes a little differently.
  9. After baking, let it rest in the mold for about 10 minutes and then tip out of the mold.
  10. When the carrot cake has cooled completely, it can be decorated.

Frosting

  1. Put the cream cheese / mascarpone, lemon juice, powdered sugar and vanilla extract and, if necessary, lemon zest into the mixing bowl, 30 sec./ speed 4 (if necessary, push down with a spatula in between.
  2. Apply the frosting with the spreading palette on top of the cake or all around.
  3. Garnish with carrots and chopped pistachios as desired.

Keywords: Bake, sheet cake, carrot cake, cream cheese frosting, fresh cheese, frosting, hazelnuts, carrots, carrot cake, cake, almonds, mascarpone, carrots, carrot cake, nuts, Easter, carrot cake, carrot cake, carrot cake, Thermomix, Tm31, TM5, TM6, whole grain, cinnamon

Carrotcake mit Cream Cheese Frosting

 

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4 thoughts on “Rüblikuchen – Carrotcake mit Cream Cheese Frosting”

  1. What a great recipe! Even my husband, who was always skeptical about “vegetable cake”, was full of praise! Juicy, not too sweet and a totally delicious frosting!

    1. That makes me very happy! We were all very enthusiastic, despite certain reservations about the carrots. 🙂

      Best regards,
      Sonja

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