This Carrot Cake with Quark Cream and Nut Crumble is a delightful twist on the classic, featuring a moist and gently spiced base filled with carrots, raisins, and coconut. It’s topped with a creamy layer of quark and cream cheese, enriched with dried apricots, and finished with a pecan-coconut crumble. Wholesome yet indulgent, this cake is perfect for any time you crave a comforting dessert that feels both nourishing and special.
Why You’ll Love This Recipe
This cake combines layers of texture and flavor that are both rich and balanced. The carrot base is soft and aromatic, the quark layer adds a creamy and tangy contrast, and the nut crumble delivers a golden crunch with every bite. With natural sweetness from fruits and a modest use of sugar, this cake satisfies without overwhelming. It’s also made with wholesome ingredients like spelt flour, almond flour, and Jerusalem artichoke syrup or honey, making it a more thoughtful choice for dessert or afternoon tea.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Carrot Base
- almond flour or finely ground almonds
- spelt or whole wheat flour
- ground cinnamon
- baking powder
- salt
- sugar
- carrots, finely grated
- egg (medium)
- vegetable oil
- milk
- raisins
- shredded coconut
For the Quark Layer
- dry, smooth quark
- cream cheese
- egg (medium)
- cornstarch
- dried apricots, finely chopped
For the Crumble Topping
- pecans, finely chopped
- shredded coconut
- Jerusalem artichoke syrup or honey
- melted butter
- ground cinnamon
directions
- Preheat the oven to 350°F (175°C). Line the base of a round cake tin with parchment paper.
- Make the carrot base: In a bowl, mix the almond flour, spelt flour, cinnamon, baking powder, salt, and sugar. Add the grated carrot, egg, vegetable oil, and milk. Stir until just combined. Gently fold in the raisins and shredded coconut. Pour the batter into the prepared tin and smooth the top.
- Prepare the quark layer: In a separate bowl, combine the quark, cream cheese, egg, and cornstarch. Stir until smooth. Fold in the chopped apricots, then carefully spread the mixture over the carrot base.
- Make the crumble topping: Mix the chopped pecans, shredded coconut, syrup or honey, melted butter, and ground cinnamon in a small bowl. Sprinkle evenly over the quark layer.
- Bake the cake for 45–50 minutes, or until the top is golden and the center is just set.
- Allow the cake to cool completely in the tin before slicing and serving.
Servings and timing
Servings: 8 slices
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 295 kcal per slice
Variations
- Nut-Free Option: Replace pecans with sunflower or pumpkin seeds for a nut-free version.
- Gluten-Free: Use a certified gluten-free flour blend in place of spelt flour.
- Fruit Swaps: Substitute raisins with chopped dates or figs; try dried cranberries instead of apricots.
- Extra Spices: Add a pinch of nutmeg or ginger to the carrot base for more warmth.
- Vegan Version: Replace dairy with plant-based alternatives and use a flax egg in place of regular eggs.
storage/reheating
Storage:
Store the cake in an airtight container in the refrigerator for up to 4 days.
Reheating:
While this cake is best served chilled or at room temperature, individual slices can be gently warmed in a microwave for 10–15 seconds if preferred.
FAQs
Can I use cream cheese only instead of quark?
Yes, but the texture will be richer and slightly denser. Quark adds a lighter and tangier layer.
What kind of carrots should I use?
Use fresh, firm carrots. Avoid pre-shredded carrots, which are too dry and coarse for this recipe.
Can I omit the raisins?
Yes, raisins can be omitted or replaced with another dried fruit if preferred.
Is this cake very sweet?
No, it is moderately sweetened, allowing the natural flavors of the ingredients to shine through.
Can I freeze this cake?
Yes, it can be frozen once fully cooled. Wrap slices tightly and store for up to 2 months. Thaw in the refrigerator overnight.
Can I use regular flour instead of spelt?
Yes, all-purpose or whole wheat flour can be substituted for spelt flour.
What does quark taste like?
Quark is mild, slightly tangy, and similar in texture to a thick yogurt or light cream cheese.
What can I use instead of Jerusalem artichoke syrup?
Honey or maple syrup are great alternatives.
How do I know when the cake is done?
The top should be golden, and the center should feel set but slightly soft when pressed gently.
Can I make this cake in advance?
Yes, it actually improves after a few hours in the fridge, making it an excellent make-ahead dessert.
Conclusion
Carrot Cake with Quark Cream and Nut Crumble offers a beautiful harmony of textures and flavors—from the tender carrot base to the creamy middle and the crisp nut topping. It’s a wholesome dessert that doesn’t compromise on indulgence, making it perfect for family gatherings, festive occasions, or a cozy weekend treat. This cake proves that balance and delight can truly coexist in one slice.
Print
Carrot Cake with Quark Cream and Nut Crumble
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A moist, spiced carrot cake layered with creamy quark and dotted with apricots and raisins, finished with a pecan and coconut crumble—wholesome yet indulgent.
Ingredients
- 60g almond flour or finely ground almonds
- 35g spelt or whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/8 tsp salt
- 20g sugar
- 100g carrots, finely grated
- 1 egg (medium)
- 60g vegetable oil
- 30ml milk
- 30g raisins
- 40g shredded coconut
- 150g dry, smooth quark
- 100g cream cheese
- 1 egg (medium)
- 1 tsp cornstarch
- 40g dried apricots, finely chopped
- 40g pecans, finely chopped
- 20g shredded coconut
- 15g Jerusalem artichoke syrup or honey
- 30g melted butter
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line the base of a round cake tin with parchment paper.
- Make the carrot base: In a bowl, mix almond flour, spelt flour, cinnamon, baking powder, salt, and sugar.
- Add grated carrot, egg, vegetable oil, and milk. Stir until just combined.
- Fold in raisins and shredded coconut, then pour the batter into the prepared cake tin and smooth the top.
- Prepare the quark layer: In a separate bowl, combine quark, cream cheese, egg, and cornstarch. Mix until smooth.
- Fold in chopped dried apricots and gently spread the quark mixture over the carrot batter.
- Make the crumble: Mix chopped pecans, shredded coconut, syrup or honey, melted butter, and cinnamon in a bowl.
- Sprinkle the crumble mixture evenly over the quark layer.
- Bake for 45–50 minutes, until the top is golden and the center is just set.
- Allow to cool completely in the tin before slicing and serving.
Notes
- Dry, smooth quark ensures a stable and creamy middle layer.
- Use Jerusalem artichoke syrup for a lower glycemic alternative to honey.
- Letting the cake cool completely improves structure and flavor development.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 13g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
