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Swiss Carrot Cake 480 g

Swiss Carrot Cake (Rüeblicake) is a famous cake for children’s birthday parties. Certainly, prepare it for your son’s or daughter’s next birthday! Or maybe prepare to welcome your guest. To make it short, the Swiss carrot cake is perfect for every occasion and to satisfy your hunger!


Out of stock

Weight 0.650 kg
Dimensions 1 × 1 × 1 cm

430 g baking mix: almonds 45%, sugar, wheat starch, raising agents (E 450, E 500), natural lemon flavor, iodized salt. Marzipan turnip 35 g: sugar, almonds, humectant (E 420, E 1103), glucose syrup, water, coloring (E 141, E 160e), milk protein. Powdered sugar 15 g: sugar, release agent (E 341).

Swiss carrot cake overview

The process of making Swiss Carrot Cake:

Cherry glaze: Mix 250 g icing sugar, 1 tbsp cherry (or cherry aroma), and 2-21.2 tbsp water. Pour onto the middle of the cake, let it flow over the surface and the edge. Place marzipan-Rüebli on the damp glaze, and let it dry.
Tip: Replace Rüebli (carrot) with 250g coarsely grated zucchini or pumpkin.


Preparing Swiss carrot cake :

20 min Baking: approx. 50 min./ 180°C


This pack contains:

  • One baking dish
  • 1 sachet baking mixture
  • A single sachet of icing sugar
  • 8 marzipan-Rüebli (carrot)


You still need:

• 3 eggs
• 300g Rüebli (carrot)


Preparation of Swiss bundt cake:

Firstly peel and finely rub Rüebli (carrot) and separate eggs. Meanwhile, mix the egg yolks, baking mixture, and Rüebli (carrot) well. Beat the proteins stiffly and carefully pull them under the mixture. Secondly, fill in the prepared form. Baking: approx. 50 min. in the middle of the oven, preheated to 180°C (hot air 160°C). Remove, cool. Remove the mold, sprinkle with icing sugar and cover with marzipan-Rüebli (carrot).

Baking sample: Nick a wood skewer into the cake, and pull it out again. The cake is baked ready. If no dough residues stick to the skewer. Prepare Rüeblitorte with orange-frostingRüeblitorte (see above), and cool down.

After that, rub from 1/2 ORANGE zest and squeeze out 1 tbsp juice. Now, mix both with 130g soft BUTTER, 400g DOPPELRAHM FRISCHKÄSE and 100 plus enclosed PUDERZUCKER. Cut the cake in half, and spread 1/3 of the frosting on the bottom half. In addition to that, place the second thigh on top and sprinkle with the remaining frosting. During decoration, place marzipan-Rüebli (carrot) to make it look more lavish.

Carrot cake is famous throughout the world. However, Swiss carrot cake is the most beloved one. On the other hand, the cake doesn’t dry up after keeping it in the fridge. Hence, you can eat it by preserving it in the refrigerator. Moreover, the carrot cake even feels better the next day! The recipe is a bit long. However, certainly, it is worth the wait.

Are you looking for something chocolatey? You may find this link helpful!

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