Name: Carrot Sheet Cake with Quark Cream (moist, simple and “like a cake”)
Total time: 60 min
Yield: 20 servings
Ingredients: Batter (carrot cake base for a sheet pan); 280 g all-purpose flour; 150 g sugar (granulated or cane); 8 g vanilla sugar (1 packet); 12 g baking powder; 1 pinch of salt; 2 teaspoons ground cinnamon; 1 pinch ground ginger (optional); 3 pcs eggs; 120 ml vegetable oil; 100 g plain yogurt or sour cream; 350 g carrots (finely grated); 60 g walnuts (optional, chopped); Curd cream; 500 g curd cheese (ideally in a block, semi-skimmed/full-fat); 150 g plain yogurt or sour cream (thick); 80 g powdered sugar; 5 ml vanilla extract (or 1 packet of vanilla sugar); 10 ml lemon juice (optional, for freshness); optional for sprinkling:; 20 g chopped nuts

Carrot Sheet Cake with Quark Cream (moist, simple and “like a cake”)

Carrot sheet cake with a curd cream is the ideal compromise between “I want cake” and “I don’t want to bother.” The batter is wonderfully moist thanks to the carrots, smells of cinnamon (and optionally nuts), and is topped with a simple curd cream that softens everything and turns an ordinary sheet cake into a dessert that looks festive. It’s a great choice for celebrations, weekend coffee, or a sweet packed snack — and best of all: no crazy layering, no piping bag decorating. Just bake, let cool, spread the cream, and you’re done.

⏱ 60 min● easy♨ 20 servings

Step by step

Instructions

0 z 9

1Step 1Preheat the oven to 170 °C (top/bottom heat). Line a baking sheet with parchment paper. The carrot base bakes and slices well on the sheet, so parchment is really the easiest option here.
2Step 2Peel the carrots and grate them finely. If they release a lot of juice, just stir it lightly and let it sit for a moment – there’s no need to squeeze them dry; that moisture keeps the batter tender.
3Step 3In a bowl, whisk the eggs with the sugar and vanilla sugar until the mixture lightens. Pour in the oil and add the yogurt or sour cream and mix. This is the base that keeps the batter soft, not dry.
4Step 4In another bowl, mix the flour, baking powder, a pinch of salt, cinnamon and optionally ginger. Gradually add the dry ingredients to the wet and mix into a smooth batter without lumps. You don’t need to beat long – just combine so the batter doesn’t become unnecessarily tough.
5Step 5Fold the grated carrot and, if using, the chopped nuts into the batter. Pour the batter onto the sheet and spread it into an even layer with a spatula. Put it in the oven and bake for 30–35 minutes. Near the end, do the skewer test – insert into the center: the skewer should come out dry or with just a few crumbs.
6Step 6Remove the baked base and let it cool completely. This is important – if you put the frosting on a warm base, it will run and soak in.
7Step 7Meanwhile, prepare the cream. Put the quark into a bowl, add yogurt/sour cream, powdered sugar, vanilla and optionally lemon juice. Mix with a fork or whisk until smooth. If you want an ultra-smooth texture, you can briefly blend the cream with an immersion blender. The cream should be spreadable but hold its shape – if it’s too runny, add a little quark; if it’s too thick, add a tablespoon of yogurt.
8Step 8Spread the cooled base with the cream in an even layer. On top you can sprinkle chopped nuts or leave the cream “plain.” Then put the tray in the fridge for at least 30 minutes so the cream firms up and the cake slices nicely.
9Step 9Cut into slices or squares and serve. It’s one of those desserts that tastes great the next day too – often even better, because the flavors meld.

Kitchen tip

The carrot base is best when the carrot is grated very finely—the batter will be evenly moist and not "lumpy." If you want the cream to hold even better, chill the quark and yogurt beforehand and mix the cream from well-chilled ingredients.

Customize this recipe

Variants and alternatives

More "carrot cake" style: add an extra handful of chopped nuts to the batter and a pinch of nutmeg. Lighter cream: replace part of the quark with thick Greek yogurt and reduce the sugar—it will be fresher and less sweet. Nut-free: omit the nuts; the cake will still be great and suitable for school lunches. With orange zest: add a little orange zest to the batter—carrot + citrus works perfectly.

Approximate per serving

Nutritional values

Energie260 kcalProteins8 gSacharidy28 gTuky12 g

Carrot Sheet Cake with Quark Cream (moist, simple and “like a cake”)

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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