Swiss Carrot Cake (Rüeblitorte)

5 from 1 reviews

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. Recipe adapted from Kuchen Cakes & Torten by Betty Bossi



  1. Preheat the oven to 180°C (350°F).
  2. Grease and line a loaf tin (see Kitchen Notes).
  3. 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.
  4. Add the carrots, ground almonds, and the zest and juice of the lemon.
  5. In a separate bowl, beat together the melted butter and eggs.
  6. Stir the butter and egg mixture into the batter.
  7. Pour the batter into the loaf tin.
  8. Bake for about 1 hour, or until a cake skewer comes out clean.
  9. If you are using marzipan carrots, remove the cake after about 50 minutes and insert the marzipan carrots into the cake as in the photo. Return the cake to the oven and bake for a further 10 minutes, or until a cake skewer comes out clean.

Kitchen Notes

The recipe calls for a 30 cm long loaf tin which may not be commonly found outside of Europe. My suggestion is to use whatever loaf tin you have, making sure that when you fill the tin, leave about 2.5 cm (1 inch) between the batter and the top of the tin. Use any remaining batter to make small muffins. I found this recipe to be enough for a loaf tin measuring 13 x 23 cm plus one mini-loaf.

This cake keeps pretty well for about a week, either wrapped in foil or under a covered cake dish.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.