Carrot Cake with Herbal Cream Cheese

Summary

Ingredients

• 300 g carrot (s)
• 125 g butter
• 0.5 ½ teaspoon, leveled salt
• 4 egg (s)
• 75 g flour
• 30 g cornstarch
• 3 teaspoons baking powder
• 150 g almond (s), round
• 2 tablespoon chives, cut into rolls
• 2 tablespoon parsley, chopped
• 75 g cheese (Gouda), rated
• 200 g herbal cream cheese
• 250 g low-fat quark
• 1 tablespoon lemon juice

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Instructions

1. Grate the carrots. Mix the softened butter with 1/2 teaspoon salt. Separate the eggs and stir in the yolks. Then stir in the flour, starch, baking powder, almonds, carrots, 2 tablespoons of herbs and the cheese. Beat the egg white until stiff, fold in and season with pepper.
2. Bake on a greased drip pan or a small baking sheet, but not too large, at 180 degrees (convection 160) for 15 - 20 minutes.
3. Let cool down.
4. Mix together the cream cheese, quark and remaining herbs, season. Then cut the cake in half, fill with quark, garnish and then serve.
5. A delicious hearty cake that I like to serve for brunch.