Rüblikuchen Recipe – Traditional German Carrot Cake
Rüblikuchen is one of the most popular Easter cakes in Germany and Switzerland, prized for its moist texture, nutty flavor, and natural sweetness. Unlike American carrot cake, Rüblikuchen is typically made without a cream cheese frosting and instead glazed with apricot jam or a light sugar glaze. This cake is traditionally decorated with marzipan carrots, making it a beautiful addition to any Easter table.
This cake originates from the Aargau region of Switzerland, where it has been baked for centuries as a way to use carrots as a natural sweetener. Today, Rüblikuchen is enjoyed throughout Germany, Austria, and Switzerland, especially during springtime and Easter celebrations.
In this guide, we’ll explore the history of Rüblikuchen, its cultural significance, and provide a step-by-step recipe so you can bake this classic German carrot cake at home.
The Origins of Rüblikuchen
Carrot cakes have a long history in Europe, dating back to the Middle Ages, when sugar was scarce, and bakers used grated carrots to add natural sweetness to cakes. The modern version of Rüblikuchen became especially popular in Switzerland’s Aargau region, a place known for its high-quality carrots. Over time, this cake spread to southern Germany and Austria, where it remains a staple Easter dessert.
Unlike American carrot cakes, which are often spiced and topped with cream cheese frosting, Rüblikuchen is usually lighter, nuttier, and made with ground almonds or hazelnuts. The traditional decoration includes marzipan carrots and a dusting of powdered sugar or a thin sugar glaze.
Want to explore more German Easter recipes? Check out our articles on Osterlamm and Brandenburg Lamb.
Ingredients for Authentic Rüblikuchen
Cake Ingredients:
250g (2 cups) grated carrots
200g (1 cup) sugar
4 eggs
100g (½ cup) unsalted butter, melted
200g (2 cups) ground almonds or hazelnuts
150g (1 ¼ cups) all-purpose flour
1 tsp baking powder
1 tsp cinnamon (optional)
Zest of 1 lemon
Pinch of salt
For Glaze & Decoration:
2 tbsp apricot jam (optional)
100g (1 cup) powdered sugar
2 tbsp lemon juice
Marzipan carrots (for decoration)
Substitutes: To make this cake gluten-free, replace the flour with extra ground almonds. For a lighter version, use vegetable oil instead of butter.
How to Make Rüblikuchen (Step-by-Step Instructions)
Step 1: Prepare the Batter
Preheat your oven to 175°C (350°F).
Grease a springform pan (9-inch/23cm) and line the bottom with parchment paper.
In a large mixing bowl, whisk the eggs and sugar until pale and fluffy.
Stir in the melted butter and lemon zest.
Fold in the grated carrots and ground almonds.
Step 2: Combine Dry Ingredients
In a separate bowl, mix the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Pro Tip: Do not overmix the batter—this keeps the cake light and fluffy.
Step 3: Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before adding the glaze.
Step 4: Glaze & Decorate
Warm the apricot jam and brush it over the cake for a traditional finish.
Mix powdered sugar and lemon juice to create a thin glaze.
Drizzle the glaze over the cake and decorate with marzipan carrots.
Serving Suggestions & Variations
How to Serve Rüblikuchen
Rüblikuchen is best served as part of an Easter brunch or afternoon coffee alongside:
A dusting of powdered sugar for a simple finish
Fresh whipped cream or vanilla ice cream
A cup of strong coffee or black tea
Variations & Regional Twists
In Switzerland, Rüblikuchen is often made with a touch of Kirsch (cherry brandy) for extra depth of flavor. In Bavaria, the cake is sometimes baked without flour, making it naturally gluten-free. In Austria, bakers add ground walnuts instead of almonds for a richer taste.
Baking Rüblikuchen at home is a wonderful way to celebrate Easter with a moist, flavorful cake that’s both delicious and symbolic. Whether you prefer it plain, with apricot glaze, or dusted with powdered sugar, this cake is a cherishedGerman tradition.
