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
Units
Scale
- 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
