Baked Spread with Carrots

Start preheating the oven to 180 degrees Celsius.

Peel, clean, and finely grate the carrots. From 200 g of the original ingredient, you will get about 150 g after grating, so if you look at the ratios of the other ingredients, you will find that you have an easily memorable 1:1:1 ratio. This is for the very likely event that you enjoy the spread so much that you decide to outrageously increase the prepared amount next time.

Peel and press the garlic, or first finely chop it with a knife and then thoroughly mash it with the flat side of the knife. If neither of these methods suits you, as a last resort, I suggest grating the garlic on the same grater you used for the carrots. Just please be careful with your fingers.