Quinoa Flour Carrot Cake
Bursting with flavors of cinnamon, nutmeg, and ginger, this cake is a wholesome treat for any occasion.
Quinoa Flour Carrot Cake
Nutrition of Sprouted Quinoa and natural sweetness of carrots, this cake is a wholesome treat for all occasions.
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Cooking Time
50 mins
Ingredients
2 cups activated almond flour
1 cup sprouted quinoa flour
1.5 teaspoons baking powder
1 teaspoon cinnamon powder
1/2 teaspoon nutmeg powder
1/2 teaspoon ground ginger (optional)
Pinch of sea salt
1 cup grated carrots
1/2 cup chopped almonds or nuts of your choice
3 eggs
1/4 cup melted ghee or coconut oil
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup natural yogurt (or substitute of your choice)
How to Make It
Preheat the oven to 350ºF (175ºC). Grease a cake pan and set aside.
In a large bowl, whisk together the activated almond flour, sprouted quinoa flour, baking powder, ground cinnamon, nutmeg powder, ground ginger, and a pinch of sea salt.
In a separate bowl, beat together the eggs, melted ghee or coconut oil, maple syrup, unsweetened applesauce, and yogurt until well combined.
Pour the wet ingredients into the bowl of dry ingredients and stir together until fully combined.
Fold in the grated carrots and chopped almonds (or nuts of your choice) into the batter.
Transfer the cake batter to the prepared pan, spreading it evenly.
Bake on the center rack of the oven for 35-45 minutes or until a cake tester inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 10 minutes, then invert it onto a cooling rack to cool completely before slicing.
Serve slices of the cake drizzled with your favorite topping.
