Aargauer Rüeblitorte
This Swiss carrot cake is a tender, naturally sweetened sponge with a light glaze, baked in one pan with minimal fuss. Authentic comfort from the Aargau region.
- Total time
- 50 min
- Servings
- 8
- Calories
- 295
- Protein
- 7g
Ingredients
- 2.5 cups (about 500g) carrots, grated
- 1.5 cups whole wheat flour
- 4 count eggs, large
- ½ cup unsalted butter, softened
- ¾ cup sugar
- ½ cup ground almonds
- 1.5 tsp baking powder
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes. This ensures even baking throughout the cake.
- 2
Butter and lightly flour a 9-inch round cake pan, coating the bottom and sides so nothing sticks, then tap out excess flour into the sink.
- 3
Grate the carrots using the largest holes of a box grater until you have 2.5 cups of loosely packed shreds, about 500 grams total.
- 4
Add 0.5 cup softened butter and 0.75 cup sugar to a large mixing bowl, then beat with an electric mixer on medium speed for 2–3 minutes until pale and fluffy, scraping down the sides once.
- 5
Add the 4 eggs one at a time to the butter-sugar mixture, beating on medium speed for 20–30 seconds after each egg until incorporated.
- 6
In a separate medium bowl, stir together 1.5 cups whole wheat flour, 0.5 cup ground almonds, 1.5 tsp baking powder, and a pinch of salt until no lumps remain.
- 7
Pour the flour mixture into the wet ingredients and stir with a wooden spoon until just combined—do not overmix, as this toughens the cake.
- 8
Fold in the 2.5 cups grated carrots using a rubber spatula, lifting batter from the bottom of the bowl up and over the carrots until no orange streaks remain.
- 9
Pour the batter into the prepared 9-inch pan and smooth the top with a spatula so it sits level.
- 10
Slide the pan into the preheated 350°F oven and bake for 35–40 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- 11
Remove the pan from the oven and let the cake cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely, about 30 minutes more.
Tools you’ll need
- 9-inch round cake pan
- large mixing bowl
- medium mixing bowl
- electric mixer
- wooden spoon
- rubber spatula
- box grater
- wire cooling rack
- toothpick
- measuring cups and spoons
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