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Quark carrot cake bake

We were sent a giant hamper from The Lake District Dairy company this week full of delicious quark. We love it when companies send us unusual food to try out as it gives us the chance to experiment with something new – and encourage you to do the same. We hope you’ll try this one out.

Quark is a funny one – I first had it when I was on a German exchange with school in the 1990s, this spreadable smooth creamy cheese that Germans eat with jam on toast. It’s a bit like fromage frais, but thicker, the consistency of Philadelphia. I always wondered why we couldn’t buy it at home – it’s delicious – and now you can! This brand is available from Morrisons, Tescos, Ocado and Sainsbury’s.

Lake District Dairy Co

Anyway, in this recipe, developed by The Fabulous Baker Brothers for The Lake District Dairy Company, quark is used instead of butter in the cake and instead of cream cheese in the icing. It’s a winner, especially if you’re going on a summer picnic.

On a side note, we’ve also been working on a new website – Royale With Cheese – which brings together food from the movies so you can eat a lavish picnic while watching Wind in the Willows, or eat meatballs while watching The Lost Boys, that kind of thing. It’s great fun, check it out if you can! The Independent just featured it in their piece on the top 50 websites in the UK!

Serves 4-8

  • 125g Muscovado sugar
  • 125ml Sunflower oil
  • 250g The Lake District Dairy Co. Quark
  • 2 Eggs
  • 250g Spelt flour
  • 2 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • Pinch of vanilla salt (we used a pinch of salt and a few drops of vanilla extract)
  • 100g Raisins
  • 3 Medium grated carrots
  • 50g Dessicated coconut


  • 300g Icing sugar
  • 100g Unsalted butter
  • 50g The Lake District Dairy Co. Quark
  • 1tbsp Honey


Preheat the oven to 180C/160C fan/ Gas Mark 4. Whisk together the sugar and sunflower oil, then add this to the eggs and then the quark.

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

Stir well and pour into a small deep lined roasting tray or cased muffin tin. It makes about 18 muffins.

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

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl, then add the quark, butter and honey and mix well. Top your cakes and eat!

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