Carrot cake with herb cream cheese

Ingredients for 1 servings:

• 300 g carrot(s)
• 125 g butter
• ½ tsp, leveled salt
• 4 eggs
• 75 g flour
• 30 g cornstarch
• 3 tsp baking powder
• 150 g ground almonds
• 2 tbsp chives, cut into rolls
• 2 tbsp parsley, chopped
• 75 g cheese (Gouda), grated
• 200 g herb cream cheese
• 250 g low-fat curd cheese
• 1 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Hearty, for 16 pieces

Grate the carrots. Mix the softened butter with 1/2 teaspoon of salt. Separate the eggs and stir in the yolks. Then stir in the flour, cornstarch, baking powder, almonds, carrots, 2 tablespoons of herbs, and the cheese. Beat the egg whites until stiff, fold in, and season with pepper. Bake on a greased roasting pan or small, but not too large, baking sheet at 180 degrees Celsius (160°C fan oven) for 15-20 minutes. Let cool. Mix the cream cheese, quark, and remaining herbs, season. Then cut the cake in half, fill with quark, garnish, and serve. A delicious savory cake that I like to serve for brunch.