Set the oven to Th. 6 (180°) and preheat.
Peel, wash and wipe the carrots.
Peel the onions.
Roughly chop the carrots and onions.
Mix the eggs, Swiss cheese, cumin, salt, pepper, olive oil, and bacon and add to the carrot/onion mixture.
Lightly oil the loaf tin. Pour the preparation into the tin and press down.
Cover with a sheet of baking foil and bake in the oven for 35 to 40 minutes.
Remove the terrine from the oven when the edges are beginning to come away from the tin (bake for longer than stated if necessary).
Set aside for a few minutes before turning out onto a serving dish (remove any liquid that might run off if the terrine is turned out while still hot).