Gluten-Free Quinoa Carrot Cake
Total Time: 00h 35m
Hands-on Time: 00h 10m
Makes: 8 - 10 servings
This tender, flavorful Gluten-Free Quinoa Carrot Cake is just as delicious as traditional carrot cake, but with the added nutrition of tricolor quinoa. Top with cream cheese frosting for a special treat. (Thanks to our friends at Bob's Red Mill for letting us share this recipe.)
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Ingredients
- Cake
- 1 1/2 cups Bob’s Red Mill® Almond Flour
- 1/2 cup Coconut Sugar
- 1/2 cup Hulled Hemp Seed
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 3 Eggs room temperature
- 1/4 cup Applesauce
- 1 Tbsp Fresh Grated Ginger
- 1 tsp Organic Vanilla
- 3/4 cup Bob’s Red Mill® Organic Quinoa, cooked according to package instructions
- 1 1/2 cups grated Carrots
- Icing
- One 8 oz package Cream Cheese
- ½ cup Powdered Sugar
- 1 tsp Organic Vanilla
- Raisins, optional
- Chopped Walnuts, optional
Directions
- Preheat oven to 375°F. Add all dry ingredients into a bowl and whisk to incorporate.
- In a separate bowl, whisk the eggs; then, add the applesauce, grated ginger and vanilla and whisk again.
- Fold the wet ingredients into dry ingredients, then fold in the grated carrots and the pre-cooked quinoa.
- Line an 8 x 8-inch baking dish with parchment paper, pour in the batter, and bake for 25 minutes, or until center is is spongey and color is golden brown. Allow cake to cool before icing.
- In a stand mixer or using a hand mixer, blend cream cheese, powdered sugar and vanilla until spreadable. Spread on cake and top with raisins and chopped walnuts, if desired.
