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
This post first appeared on Savoring Goat Cheese | The Joys Of Making And Eati, please read the originial post: here
