Almond Carrot Bread

Ingredients

• 200 g carrots
• Salt
• 1 tsp sugar
• 2 tbsp lemon juice
• 400 g flour
• 100 g ground almonds (peeled)
• 100 g chopped almonds (peeled)
• 0.5 tsp cinnamon
• 1 pinch cardamom (ground)
• 75 g powdered sugar
• 1 tsp Baking powder
• 200 g Low-fat quark
• 1 egg
• 150 g soft butter
• 1 Tbsp vanilla sugar
• 1 tbsp milk (1.5% fat)

Instructions

1. 1.

   Peel and grate the carrots. In a pot bring 2 l water to boil and season with about 1 tsp salt, sugar, and lemon juice. Blanch the carrot shreds in it for about 2 minutes, then drain, rinse, and let them dry thoroughly.

2. 2.

   Mix the flour with the ground and chopped almonds, 1 pinch salt, cinnamon, cardamom, powdered sugar, and baking powder. Add the quark, egg, butter, milk, and vanilla sugar, and knead with a hand mixer or food processor to a relatively firm dough. Finally add the well-dried carrot shreds and knead; if the dough is too sticky, add a little more flour.

3. 3.

   Preheat the oven to 175°C (350°F) with upper and lower heat.

4. 4.

   Divide the dough into two portions and shape each into a long loaf. Place on a sheet lined with parchment paper (or in an oiled and floured egg-shaped pan if desired) and bake in the preheated oven on the middle rack for about 45 minutes, checking with a skewer test. If the loaves brown too much, cover them with foil promptly. Remove and cool on a wire rack.