Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Grease and line the loaf tin. Reduce the cottage cheese to a finer texture by either passing it through a food processor for a few minutes or pressing it through a sieve. Put the smooth cheese into a large mixing bowl, add the sugar and beat well. Beat in the sour cream.
Grate the carrots and parsnips into small pieces and add them to the mixture. Sift the flour and baking powder into the mixture. Stir in the rolled oats and rosemary. Mix all the ingredients thoroughly. Spoon the mixture into the tin and level the surface. Bake for about 1 hour, or until the loaf is firm and starting to shrink from the sides of the tin. Leave in the tin for ten minutes, then turn out to cool on a wire tray.
