Carrot rye quark cake (cheesecake)

When two divine desserts come together for one flavorful union it’s called carrot cheesecake. The cake that just blew me away:) This year I’ve made 5 carrot cheesecakes, all very different in textures, ingredients, shapes and those beautifully formed swirls. Here I’m sharing a quark carrot cake variation. Happy baking!:)


2 large finely grated carrots
2 large eggs
1/2 cup corn/neutral vegetable oil
1/2 cup apple puree (made of 1 large apple) /or unsweetened applesauce
zest of 3 tangerines or 1 large orange
2 tablespoons tangerine/orange juice
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup plain flour
1 cup rye flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
1/2 teaspoon cardamom
1 teaspoon baking soda
squeeze of lemon
pinch salt
Cheese cake mixture
200 g quark (ricotta, cream cheese)
1/2 cup sour cream (20%fat)
2 large eggs
2/3 cup sugar
1/8 cup rice flour
zest and juice of 1 lemon


Preheat oven to 180°C/350°F. Either grease and flour or line a 22cm springform pan with parchment paper.

In a mixing bowl, combine the eggs, oil, apple puree, tangerine zest and juice, granulated and brown sugar. Blend using an electric mixer set on low speed for 1 minute (or use a wire whisk). In a separate mixing bowl, whisk together the plain and rye flours, salt and all spice. Mix the dry and wet ingredients. Add the grated carrots, baking soda reacted with lemon juice and mix until evenly distributed.

For the cheesecake mixture: whisk together the sugar and rice flour until combined. Add the quark, sour cream, lemon zest and juice and beat until smooth (using an electric mixer set on medium speed). Mix in the eggs, one at a time, until just combined. Tap the bowl against countertop a few times to release the air.

Pour 1/2 of batter into the prepared pan. Dollop 1/2 of the cheese mixture by the spoonfuls over. Spoon the remaining batter over cheese layer. And finish by spreading the remaining cheese over, working to cover all of the carroty batter. Bake for about 60 minutes until the center of the cake is set. Carefully, as much as possible not touching the cake, tent with foil at 40 minutes to prevent excessive browning. Allow to cool in the open oven for 10-15 minutes. Remove and transfer to a wire rack to cool for 1hour. Place in the fridge to chill for a few hours or overnight. Dust with icing sugar. Slice and serve!:)

Bon Appétit!DSC01984_logo



6 Comments Add yours

    1. Mayasbeehive says:

      Thanks:) It’s really a good one:)

      Liked by 1 person

  1. chefkreso says:

    Yummy idea, can I order a slice or two? I’d love to try.. 😀

    Liked by 1 person

    1. Mayasbeehive says:

      Thanks:) I have only a bicycle cake delivery, just wait a few months and I’ll reach you!:D

      Liked by 1 person

      1. chefkreso says:

        Haha, that sounds awesome! I’ll be waiting.. 😀

        Liked by 1 person

      2. Mayasbeehive says:

        :D:D:D there’s a grain of truth in every joke:D

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s