Carrot and Oat Cake with Creamy Quark-Almond Topping

This Carrot and Oat Cake is a moist, flavorful, and wholesome dessert made with healthy oats, fresh carrots, honey, and warm spices. The quark-almond topping adds a creamy, nutty finish, making this cake a delicious treat for any occasion.

Preparation Time

  • Prep Time: 15 minutes
  • Baking Time: 30-40 minutes
  • Total Time: 50-55 minutes
  • Servings: 8-10

Ingredients

For the Cake Base

  • 100g (1 cup) whole oat flakes
  • 100g (1 cup) ground oat flakes
  • 250ml (1 cup) hot milk
  • 3 eggs
  • 100g (½ cup) sugar
  • 200g (1½ cups) grated carrots
  • Zest of 1 orange
  • 2 tbsp orange juice
  • 2 tsp vanilla sugar
  • 200g (¾ cup) quark
  • 50g (⅓ cup) dates, chopped
  • 50ml (¼ cup) honey
  • 2 tbsp corn starch
  • 1 tsp baking powder
  • 50ml (¼ cup) vegetable oil
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

For the Topping

  • 50ml (¼ cup) cream (33% fat)
  • 50g (½ cup) powdered sugar
  • 200g (¾ cup) quark or cream cheese
  • 50g (⅓ cup) almonds, chopped or sliced

Directions

1. Prepare the Cake Batter

  • Preheat oven to 180°C (350°F).
  • In a bowl, pour hot milk over the oat flakes and let them soak for 5 minutes.
  • In a separate bowl, whisk together eggs, sugar, vanilla sugar, and honey until fluffy.
  • Add grated carrots, orange zest, and orange juice, mixing well.
  • Stir in soaked oats and quark.
  • Add chopped dates, cinnamon, baking powder, corn starch, and a pinch of salt.
  • Finally, mix in vegetable oil until smooth.

2. Bake the Cake

  • Grease a baking pan and pour the batter evenly.
  • Bake at 180°C (350°F) for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before adding the topping.

3. Prepare the Topping

  • In a bowl, whip cream and powdered sugar until soft peaks form.
  • Add quark (or cream cheese) and mix until smooth.
  • Spread evenly over the cooled cake.
  • Sprinkle with chopped almonds for added crunch.

4. Serve

  • Slice and serve chilled or at room temperature.
  • Enjoy with a cup of tea or coffee!

Serving Suggestions

  • Pair with Greek yogurt or fresh berries.
  • Drizzle with honey or maple syrup for extra sweetness.
  • Serve with a warm spiced tea or coffee.

Cooking Tips

  • For extra moisture, add ½ cup of applesauce to the batter.
  • For a crunchier texture, mix chopped nuts or raisins into the batter.
  • For a gluten-free version, use certified gluten-free oats.

Nutritional Benefits

  • High in fiber from oats and carrots.
  • Packed with antioxidants from orange zest and cinnamon.
  • Rich in protein and probiotics from quark.

Dietary Information

  • Vegetarian-friendly
  • Can be made dairy-free by replacing quark with coconut yogurt
  • Refined sugar-free option by using only honey and dates

Nutritional Facts (Per Serving, Approx.)

  • Calories: 280
  • Protein: 8g
  • Carbohydrates: 38g
  • Fat: 12g

Storage

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze slices for up to 1 month; thaw before serving.
  • Reheating: Serve at room temperature or microwave for 10 seconds.

Why You’ll Love This Recipe

Soft, moist, and full of flavor
Naturally sweetened with honey and dates
Rich in fiber, protein, and healthy fats
Perfect balance of creamy and crunchy textures

Conclusion

This Carrot and Oat Cake with Creamy Quark-Almond Topping is a deliciously moist and healthy dessert that’s naturally sweetened and packed with warm, spiced flavors. Whether for breakfast, a snack, or dessert, this cake is nutritious, satisfying, and absolutely delicious. Try it today!

Frequently Asked Questions

  • Can I use Greek yogurt instead of quark? Yes, Greek yogurt works well.
  • Can I make it without sugar? Yes! Replace sugar with extra honey or mashed banana.
  • Can I use a different flour? Yes! You can substitute with almond flour or whole wheat flour.
  • How do I make the topping thicker? Use less cream and more quark.
  • Can I add nuts inside the batter? Yes! Walnuts, pecans, or hazelnuts work well.
  • Can I make muffins instead of a cake? Yes! Bake muffins at 180°C (350°F) for 20-25 minutes.
  • How do I make it dairy-free? Use plant-based milk and coconut yogurt.
  • What’s the best way to store leftovers? Keep refrigerated in an airtight container.
  • Can I add chocolate? Yes! Mix in chopped dark chocolate or cocoa powder.
  • How do I prevent the cake from being too dense? Make sure to whisk eggs well and avoid overmixing.