Aargauer Rüblitorte

Swiss Carrot Cake

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Aargau is a northern Swiss canton on the German border, west of Zurich. The name means the district of the river Aar. Rübli is the Swiss-German diminutive of the Hochdeutsch word for root vegetable, Rübe. There are many other carrot cake recipes in the world, but this is the most famous and the most delicious. It is certainly one of Switzerland’s very few contributions to world cuisine.*


  • Butter for the cake pan
  • 6 eggs, separated
  • 1 cup sugar
  • 2 pounds carrots, peeled and grated
  • Grated peel and juice of ½ lemon
  • ½ pound ground almonds
  • cup flour, sifted together with 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon kirsch
  • Confectioners’ sugar


  1. Preheat the oven to 325 degrees and butter the inside of a 9-inch cake pan.
  2. Beat the egg yolks with the sugar until smooth and lemon-yellow in color. Then beat in the grated carrots, the lemon peel and juice, the ground almonds, the flour–baking powder mixture, the salt, and the kirsch until well mixed.
  3. Beat the egg whites until stiff but not dry. Fold into the yolk mixture and then scrape into the cake pan.
  4. Bake for about 1 hour, until the top is lightly browned and the sides have begun pulling away from the cake pan.
  5. Let the cake cool on a rack. Hold a serving plate over the cake and invert the cake onto it. Dust with confectioners’ sugar and serve

*The only others that come immediately to mind are cheese fondue and that other après-ski cheese dish raclette; Zürich Geschnetzeltes, a stew of veal strips and mushrooms, and its frequent accompaniment, rösti potatoes, Swiss hash browns. Should you be inclined to identify this dish to guests, just say R-gower Roobleetort Or invite a Swiss to say it for you. In a pinch, “Swiss carrot cake” will do.

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