Carrot Cake Bars with Goat Cheese

These are just lovely, moist bars — perfect for a brunch, tea or dessert. The chèvre makes them taste very creamy, and really sets off the carrots. Enjoy! Thanks to the fabulous Baker Boys at Lake Country Quark in the UK!

  • 1/2 cup organic sugar
  • 1/2 cup sunflower oil
  • 8 ounces goat quark or chevre, thinned with 1/4 cup milk
  • 4 eggs
  • 1 cup flour
  • 4tsp baking powder
  • 2tsp bicarbonate soda
  • 2tsp vanilla
  • 1/2 cup raisins
  • 6 medium grated carrots
  • 1/2 cup desiccated coconut

The Icing

  • 1 1/3 cup icing sugar
  • 1/2 cup unsalted butter
  • 1/2 cup chevre
  • 1tbs honey

 

Step 1

Preheat the oven to 350 degrees.

Step 2

Whisk together the sugar and sunflower oil, add to this the eggs then the chèvre thinned with milk

Step 3

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

Step 4

Stir well and pour into a greased 9 x 11 rectangular baking pan, or 12-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 – The Icing

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

Step 7

Top your cake or muffins with the icing

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