Savory carrot cakes

Ingredients for 12 servings:

• 300 g carrot(s)
• 75 g cheese, e.g. Parmesan
• 2 eggs
• 75 g quark
• 75 g margarine or butter
• 100 g flour
• 2 tsp baking soda
• 1 pinch(s) of pepper
• 1 pinch of chili powder
• 1 pinch(s) of turmeric
• 1 tsp sweet paprika powder
• 200 g quark
• 100 g cream cheese
• e.g. chives
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

with quark topping

First, preheat the oven to 200°C (400°F) or 180°C (convection oven). Wash and peel the carrots, then finely grate them along with the cheese. Using the whisk attachment of a hand mixer, mix the eggs, quark, and melted margarine or butter for about 4 minutes. Mix the flour and baking soda, sift them into the egg mixture, and season with pepper, paprika, chili powder, and turmeric. Then fold the carrots and cheese into the egg mixture. Spoon the batter into the baking dishes in portions and bake in the preheated oven for about 15 minutes. Use a skewer to test the batter; if it’s cooked through, no liquid batter should stick to the wooden skewer. Then remove from the oven and let cool. For the topping, mix all the ingredients together and chill. Brush the topping onto the cakes before serving or piping with a piping bag.