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Swiss Almond Carrot Cake (Aargauer Rueblitorte) Recipe
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.
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Ingredients
- 1 teaspoon butter
- 4 eggs, separated
- 1 cup white sugar
- 2 1/4 cups peeled and grated carrots
- 2 1/4 cups ground almonds
- 1 lemon, zested and juiced
- 1/2 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
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