175 g Carrots; preferably young,
; weight when peeled
; (6oz)
85 g Walnuts or pecan nuts; (3oz)
175 g Butter; (6oz)
175 g Caster sugar; (6oz)
3 lg Eggs
175 g Wholemeal self raising flour
-or plain; (6oz)
; flour sifted with 1 1/2
-tsp of baking
; powder
1/2 ts Mixed spice; (optional), up
-to 1
50 g Ground almonds; (2oz)
1 ts Milk
-TO DECORATE-
300 G; (10 to 12oz) Quark, (300
-to 350)
; (German soft
; slightly acid
; cheee)
50 g Icing sugar; sifted (2oz)
12 Halved walnuts or pecan
-nuts; about
Prehaet the oven 10 180?C/350?F/gas mark 4.
Grease and flour (or line) a 20cm (8inch) cake tin. Finely grate the
carrots, do not put them in water. Coarsley chop the nuts; this is
important so the give real texture to the cake.
Cream the butter and sugar until soft and light; whisk the eggs and
gradually beat into the creamed mixture. Sift the flour, or flour and
baking powder, with the spice and ground almonds. Fold into the creamed
ingredients together with the nuts, milk and grated carrots. Spoon into the
cake tin. Bake for 1 hour or until firm to the touch. Cool in the tin for 5
minutes then turn out on to a wire cooling tray.
Blend the Quark with the icing sugar. Split the cold cake horizontally,
fill with a generous layer of Quark. Top the cake with the remainder of the
quark and swirl into a neat design. Add the nuts.
Variations:
Use white flour and omit the milk.
Use cream cheese with a little lemon juice instead of Quark.
Yields
8 servings