Gluten Free Carrot Cake From
Switzerland: Aargauer Rüeblitorte

This gluten free carrot cake is the best carrot cake recipe I’ve found. It’s a tradition in Switzerland, and it’s pretty easy to make.

gluten free
wheat free
flourless
casein free
yeast free

According to Barbara Maher, author of Traditional Cakes and Pastries (where I got the original recipe), root vegetables were as common as fruits in sweet desserts many centuries ago. That doesn’t surprise me with carrots, since carrots are so sweet.

I’ve also learned that carrot cake recipes became popular during war years when eggs were hard to come by: the carrots made the cakes moist. When you add in the moistening qualities of the nuts, it’s easy to predict how moist this flourless carrot cake will be!

Make this ahead if you can, it’s better if it sits for a few days. My free Ebook includes an easier traditional carrot cake from Vienna, and other easy gluten free recipes. To download it sign up for my free e-zine .

If you try this, please share your thoughts below.

Gluten Free Carrot Cake Recipe

• 6 egg yolks
• ½ C powdered sugar
• 1t lemon zest
• a pinch of salt

• 7 oz carrots, peeled, grated, and patted dry
• 1 C roasted hazelnuts, ground
• 1 C almond flour (a.k.a almond meal)

• 2 T potato flour
• 1t baking powder
• 1t cinnamon
• pinch ground cloves

• 2T kirsch

• 4 egg whites
• ¼ C sugar

• whipped cream for serving

Preheat oven to 350ºF.

Butter and dust 9 inch spring-form pan with potato flour.

Beat the egg yolks, powdered sugar, lemon zest and salt until pale and creamy.

Stir in grated carrots, hazelnuts and almond flour.

Sift the potato flour, baking powder, cinnamon, and cloves.

Blend the flour mixture into the batter.

Stir in the kirsch.

Beat the egg whites until soft peaks form. Sift in the sugar and beat until satiny.

Fold egg whites into carrot batter carefully.

Pour into prepared pan and bake for 1 hour.

Cool on wire rack. When cool enough to handle release from pan and cool completely.

To Serve:
Sprinkle with powdered sugar, and serve with whipped cream on the side.

This carrot cake is hard to resist, but if you can keep from eating it, let it sit for 3 days before serving it so the flavors can develop.

Ingredient Tip:

Honeyville sells the most finely ground and best priced blanched almond flour I’ve found. The fine grind makes for a smoother, lighter result.

Tool Tip:

If you’d like a zester that makes short work of zesting citrus or ginger, my favorite is the Microplane Fine Grater. It has razor sharp cutting teeth and a plastic sheath to protect you when it’s in your drawer, and to prevent dulling.

It’s also much easier to collect the zest, and to clean, than the old style graters. It’s one of my favorite new toys: it helps make baking things like gluten free carrot cakes less of a chore, and more like play.

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