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Quark Carrot Traybake

by Jean Graham

This can be made as a one traybake or 20 individuals muffins – you choose!

Prep time

20 minutes

Cook time

30 minutes

Difficulty

Easy

Servings

1

Instructions:

Step 1

Preheat the oven to 180C/160C fan/ gas 4.

Step 2

Whisk together the sugar and sunflower oil, add to this the eggs then the Quark.

Step 3

Next add all the other dry ingredients followed by the raisins, carrot and coconut.

Step 4

Stir well and pour into a small, deep lined roasting tray, or cased muffin tin.

Step 5

Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean.

Step 6

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the Quark,
the butter and honey and mix well until smooth.

Step 7

Top your cake or muffins with the icing.
Enjoy!

Ingredients:

For the cake:

  • 125g muscovado sugar
  • 125ml sunflower oil
  • 250g Graham’s Natural Quark
  • 2 eggs
  • 250g spelt flour
  • 2tsp baking powder
  • 1tsp bicarbonate soda
  • Pinch of vanilla salt
  • 100g raisins
  • 3 medium grated carrots
  • 50g desiccated coconut

For the icing:

  • 300g icing sugar
  • 100g Graham’s unsalted butter
  • 250g Graham’s Natural Quark
  • 1tbs honey