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.
Bake on a greased drip pan or a small baking sheet, but not too large, at 180 degrees (convection 160) for 15 - 20 minutes.
Let cool down.
Mix together the cream cheese, quark and remaining herbs, season. Then cut the cake in half, fill with quark, garnish and then serve.
A delicious hearty cake that I like to serve for brunch.