Best Carrot Almond Torte Recipes

SWISS ALMOND CARROT CAKE (AARGAUER RUEBLITORTE)

Swiss Almond Carrot Cake (Aargauer Rueblitorte) image

This dairy-free carrot cake is a classic Swiss cake that is traditionally decorated with marzipan carrots, but you can of course omit them.

Provided by Lena

Categories World Cuisine Recipes European Swiss

Time 2h10m

Yield 10

Number Of Ingredients 14

Ingredients

1 teaspoon butter
4 eggs, separated
1 cup white sugar
2 ¼ cups peeled and grated carrots
2 ¼ cups ground almonds
1 lemon, zested and juiced
½ 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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 56.6 g, Cholesterol 75.5 mg, Fat 21.3 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 2.1 g, Sodium 118.5 mg, Sugar 43.1 g

PASSOVER CARROT ALMOND CAKE

Passover Carrot Almond Cake image

Make and share this Passover Carrot Almond Cake recipe from Food.com.

Provided by dojemi

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup light brown sugar, firmly packed
9 ounces carrots, finely grated (1 1/2 cups)
1 teaspoon vanilla (optional)
1/4 teaspoon salt
1/2 cup sugar
1 cup toasted almond, finely ground
3 tablespoons matzo cake meal
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
Stir in carrots and vanilla.
Using clean, dry beaters, beat whites with salt until soft peaks form.
Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
Combine almonds, 3 tablespoons cake meal and cinnamon.
Fold gently into egg mixture.
Turn into prepared pan, smoothing top.
Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
Cool completely in pan onrack.
Remove springform before serving.