Beth Warren Nutrition Blog

Quinoa Carrot Cake

by Beth Warren April 14, 2019

You will never believe what is in this recipe. Okay, you may have a clue by the title. But who knew that quinoa flour can come out so good in the base of a carrot cake that you'd never miss the gluten? Plus, the addition of all whole food ingredients, and the hidden base of veggies, makes it a healthful choice too. Pair it with my Cashew Butter Cream (click here) to make this recipe completely dairy free!

Quinoa Carrot Cake

A delicious spin on a carrot cake using quinoa flour as a base!

Ingredients

1 cup coconut sugar
1 cup olive oil
3 eggs
2 cups Quinoa flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1.5 tablespoons cinnamon
½ cup almond milk, unsweetened
1 tablespoon pure vanilla extract
2 cups carrots, finely shredded 
½ cup shredded coconut flakes

Instructions

Preheat oven to 350 F.
Grease 2 (9-inch) cake pans. Set aside
In a large bowl cream together oil, sugars, and eggs. 
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the almond milk.
Mix just until fully combined, without over-mixing
Fold in shredded carrots, coconut flakes and vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set, without over-baking
Allow to cool.
While cakes are cooling prepare the frosting (see recipe)

When cakes are cooled remove them from pans and frost the middle layer and around the cake. 
Sprinkle the tops with walnuts.
 

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