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
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.