Aargauer Rüeblitorte -Carrott Cake


Summer is over and it is time to dedicate myself to baking and cooking again!
Here’s a typical carrot cake recipe from our neighbouring canton of Aargau, one can make lots of jokes about them, but they have some amazing recipes! Carrotts are cultivated in the canton of Aargau, so the story goes that due to the masses of carrots produced, some smart baker invented this cake so the carrots would be used and not thrown away. And, remember, carrots are very healthy! Maybe not so much as a cake, but let’s pretend for once, this is a healthy recipe!

Ingredients for a springform pan of approx. 28cm, square or round:

5 eggs
150 g sugar
1 pinch of salt
1 lemon, zest and juice
400 g carrotts, finely grated
1-2 ts of cinnamon
1 pinch of  clove powder
1 ts mixed spice (optional)
200 g finely chopped almonds
75 g flour
1/2 ts baking soda
Butter or spray for the pan


150 g icing sugar
1 tbs water
2-3 tbs lemon juice

Heat oven to 180c
Separate the eggs, beat the eggwhites with a pinch of salt until they turn stiff. Set aside in fridge.
Beat the egg yolks and the sugar until you obtain a creamy texture. Mix in the carrotts, the almonds, 2 tablespoons of lemon juice, the lemon zest and all the spices. Stir well. Now slowly add the baking soda and the flour, stir again until well blended. Now add the egg whites, stir gently and ensure the dough is very well blended. Spray or butter the pan, pour the dough in the pan and bake for 45 mins. Prepare the icing by stirring the ingredients well together.

When the cake is done (check with a toothpick, if no dough sticks on it, the cake is done), let it cool for a few minutes, remove it from the pan and cover it with the icing. Usually, you would now have to wait for two days until it develops its best flavour, but seriously, who can wait that long??


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