Gluten Free Quinoa Carrot Cake

With kids back in school and LOTS of snacking happening, I’ve resurrected this gluten free carrot cake I made a few years ago… and, updated it just a bit with the addition of hemp hearts and a real cream cheese frosting. You can, of course, forgo the frosting and just serve it as a breakfast bread, too. (Actually, that’s been my favorite way to enjoy it: unfrosted and cup of coffee in hand.)

What I love about this cake is that it tastes as decadent as a regular carrot cake and is so, so moist… but, it’s completely free of all purpose flour. Plus, it takes about 10 minutes to mix up, 25 minutes to bake, and no time to devour 🙂

Here’s all you need:

KITCHEN TIP: Why are my eggs sitting in a bowl of water, you ask? Because room temp eggs are ideal for baking… so, when you pull them out of the fridge for a recipe, a quick soak in warm water does just the trick.

DRY INGREDIENTS:
1 1/2 cups Bob’s Red Mill Almond Flour
1/2 cup Bob’s Red Mill Coconut Sugar
1/2 cup Bob’s Red Mill Hemp Seed Hearts
1 tsp baking soda
1 tsp baking powder

WET INGREDIENTS:
3 eggs
1/4 cup apple sauce
2 TBS grated ginger
1 tsp vanilla
3/4 cup pre-cooked Bob’s Red Mill Tricolor Quinoa
1 1/2 cups grated carrots

ICING:
1 package of cream cheese
1/2 cup powdered sugar
1 tsp vanilla

TO MAKE:

Preheat oven to 375.
Add all dry ingredients into a bowl and whisk to incorporate.
In a separate bowl, whisk the eggs; then, add the apple sauce, grated ginger and vanilla and whisk again.
Fold the wet ingredients into dry ingredients, and then fold in the grated carrots and the pre-cooked quinoa.
Line a 8×8 baking dish with parchment paper, pour in the batter, and bake for 25 minutes.

Allow cake to cool before icing.

Ta-da!

SIDE NOTE: Follow Bob’s Red Mill on Facebook and Instagram and watch for the release of the full length video – coming soon! And, yes, while my company, Relish Division, produced the recipe video for Bob’s Red Mill, the recipe and the opinions are all my own 🙂

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