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In a large mixing bowl, or the bowl of a KitchenAid, mix together the flour, baking powder, sugar, salt, ground cardamon, ground nutmeg and ground cinnamon. Add the carrots, ground almonds, and the zest and juice of the lemon. In a separate bowl, beat together the melted butter and eggs. Stir the butter and egg mixture into the batter.
A delicious and wholesome Swiss Carrot Cake (Rüeblitorte or Rüeblicake) which is popular in Switzerland. It contains lots of fresh carrots and ground almonds to keep it moist. A classic recipe from Betty Bossi.
In a small bowl, combine breadcrumbs with the spices and baking powder, then blend into the carrot mixture. Beat the egg yolks until thick and lemony. Gradually beat the granulated sugar into the yolks, along with the lemon rind and the Kirsch (more authentic) or lemon juice (if you don’t like to use alcohol in your cooking).
This is a fairly substantial carrot cake, in part due to the ground almonds which contributes to its density, but the ground almonds also keep the cake wonderfully moist, meaning that the cake will keep well for up to a week and even improve after a few days.
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