Carrot cake belongs to Easter like Christmas cookies to Advent. The juicy cake is an indispensable part of the spring coffee table and delights the palate and the eye at the same time with its deep orange appearance and full-bodied aroma.
Rübli, carrot or carrot cake: there are several names for the delicious pastries. While in this country the cake is mainly eaten in spring and is simply referred to as carrot or carrot cake, the “Rüblikuchen” – as it is called in Switzerland – is part of a centuries-old baking tradition and is enjoyed all year round. It even gave a canton its name: The Rüebli canton is located in northern Aargau and has been known as “Rübenland” since the 19th century due to its huge carrot-growing areas. Everything here is fed with carrots – soup, sausage, salad, cheese, bread, chips, juice, porridge, schnapps, punch and even cake. The residents of the Rüebli canton are particularly proud of the latter. And that’s why it’s available almost every day.
So that you can enjoy the carrot cake as quickly as possible, we keep the following recipe particularly simple: It consists of only six basic ingredients (we exclude baking powder and a pinch of salt in this count), is easy to prepare and yet incredibly full-bodied. Have fun baking.
Optional for frosting
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