Traditional Swiss Carrot Cake.

Carrot cake (Rübelitorte in Swiss German).
The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland).
According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
Almond Carrot Cake | Aargauer Rüeblitorte | Global Table Adventure
Almond Carrot Cake | Aargauer Rüeblitorte
Cook Time
35minutes

Ingredients
For the cake:
150grams carrot(raw and grated) - about 2/3 cups packed
1 1/4cups slivered almonds, finely ground (about 150 grams)
3/4cup bread crumbs, plus more for dusting pan
1/2tsp ground cinnamon
1tsp ground ginger
1tsp baking powder
1pinch salt
6large eggs, separated
1 1/4cups sugar
1 lemon, zested and juiced - OR-
2Tbsp Kirsch
For the glaze:
1 1/2cups powdered sugar(sifted)
3Tbsp lemon juice
Decoration:
marzipan
orange food coloring
green food coloring
slivered almonds
Instructions
Preheat the oven to 180C/350F.
Grease and flour a 9 1/2″ springform pan.
Add a circle of parchment paper to the bottom of the pan.
Mix the grated carrot, ground almonds, breadcrumbs, cinnamon, ginger, and baking powder in a large bowl.
TIP: The carrot should be grated over the medium holes of the box grater.
You can grind the almonds in a spice grinder/coffee grinder, or a food processor.

In another bowl, beat egg yolks until foamy, then stream in sugar, lemon rind, and juice.
Continue beating on high until the mixture is pale and thick.

Combine with the carrot mixture.
In a clean, dry bowl, beat the egg whites until stiff.
Fold together with the carrot mixture until just incorporated.
I like to stir 1/3 of the whites in with the carrot mixture to lighten it, then I do the rest more gently.
Pour into prepared pan, then pop into the oven and bake about 35 minutes or until a toothpick comes out clean.
Let cool completely.
Run a butter knife around the edges to help release it from the springform.
Meanwhile, prepare the glaze.
Whisk the powdered sugar with fresh, strained lemon juice in a small bowl.
(If you’d like it less tart, substitute some water for the lemon juice.)
Pour the glaze over the top of the cake, then decorate with almonds and marzipan carrots.

More:
- Traditional Swiss Carrot Cake Aargauer Ruebli Torte) Recipe - Food.com

- Rüebli Kuchen Recipe - Switzerland