Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
Mobile +41 79 270 49 51
Festnetz +41 44 500 43 30


Carrot cake

Chef Ralph Schelling here gives us his riff on a seasonless Swiss favourite, carrot cake. Purists might object to the frosting but the recipe works without it, if you’d prefer. Enjoy. Makes 10 to 12 pieces in a 24cm springform baking tin.

  • Ingredients for the dough:
  • 50g soft butter
  • 5 egg yolks
  • 5 egg whites
  • 200g cane sugar
  • Zest of half a lemon
  • 200g ground hazelnuts
  • 250g grated carrots
  • 100g plain white flour
  • ½ tsp baking powder
  • ½ tsp cardamom powder
  • 1 pinch clove powder
  • 2 pinches of salt
  • Ingredients for the icing:
  • 200gcheese curd
  • 150gnatural cream cheese
  • 60g icing sugar
  • Carrot slivers, marzipan carrots or fresh carrot tops (the green bit) for decoration
  • Method:
  • 1. Preheat the oven to 180C. Mix the butter, egg yolk, sugar and lemon zest in a food processor or by hand until combined. Add the hazelnuts, grated carrot, flour, baking powder, spices and incorporate.
  • 2. In a separate bowl beat the egg white with salt until its stiff. This can take a few minutes – you’ll know that it’s ready when you can turn the bowl upside down over your head without the contents slopping out (careful how you test this).
  • 3. Fold the mixture into the eggs carefully while trying to keep the air in the mixture.
  • 4. Pour into a buttered or baking-paper-lined springform tin (ours is 24cm) and bake for about 50 minutes until browned and a skewer comes out clean. Take out and leave to cool down then remove from the tin.
  • 5. Mix all the icing ingredients in a bowl until creamy. Halve the cake lengthwise and fill with the icing or spread it over the cake. Decorate with the carrot-top fronds or whatever takes your fancy. Serve warm.


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