RUF Carrot-Ginger Cake Mix 510g / 17.99oz


RUF Carrot-Ginger Cake Mix 510g / 17.99oz

Sale priceR 95.24 ZAR
R 186.75 /kg

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Delivery times: Within Germany 3-6 working days, delivery times abroad may vary, see "Shipping conditions"

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RUF Carrot-Ginger Cake Mix 510g / 17.99oz NET. WT.

Carrot ginger cake - incomparably juicy baking pleasure with a seductive ginger note. A few simple steps are enough to conjure up your own juicy baking idea with the RUF carrot ginger cake baking mix. Carrot cake is the star of the cake buffet, and not just at Easter. The combination of extra-juicy consistency and fresh carrot-ginger flavor leaves cake lovers on cloud nine. This carrot ginger cake is quick to prepare and eaten just as quickly - not a crumb is left behind!

And it’s that easy:

Preparation temperature

Top and bottom heat: approx. 180°C
Convection: approx. 160°C
Baking time: approx. 50-60 minutes


For the dough: 2 eggs (size M), 100 g soft butter or margarine, 100 ml milk (1.5% fat) 1-2 grated carrots (approx. 100 g); For the glaze: 20 ml (2 tablespoons) lukewarm water; some fat and flour for the mold


Peel the carrot(s) and grate coarsely. Put the baking mix, butter, milk and eggs in a mixing bowl and mix briefly with a hand mixer (whisk) on the lowest setting, then mix for about 3 minutes until creamy. Fold the grated carrots into the dough. Grease and flour a loaf tin (25 cm). Pour the dough into the tin and spread it out. Bake in the preheated oven on the middle shelf. After 15 minutes of baking, cut the cake lengthways about 1 cm deep. Before removing it from the oven, check with a wooden skewer whether the cake is cooked. After baking, leave the cake in the tin for 5 minutes, then turn it out of the tin and leave to cool on a cake rack. Mix the glaze mixture with lukewarm water to make a glaze and use a table knife to spread it evenly over the cake.



Baking mix: Wheat flour , sugar, starch, linseed flour, baking powder (acid diphosphates, raising agent sodium carbonates), ginger (1%), emulsifiers polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids; gingerbread spice, cinnamon, table salt.

Glaze mixture (21.5 %): sugar, Lactose , starch, ginger (1.2%).


  • MILK
May contain traces of Egg , milk protein , soy and Nuts contain.

Nutritional information: per 100g prepared:

energy 1282 kJ
energy 305 calories
Fat 11g
hereof: saturated fatty acids 3g
carbohydrates 46g
of which sugar 29g
protein 4.09g
Salt 0.58g

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