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AuthorAditiCategory, , DifficultyBeginner

A moist and yummy gluten free carrot cake made just out of quinoa and almond flour and packed full of carrots for extra flavour.

Yields12 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 1 cup quinoa flour
 2 cups blanched almond flour
 2 tsp baking powder
 2 tsp cinnamon
 1 pinch salt
 3 eggs
 ½ cup maple syrup
 ¼ cup + 2 tablespoons coconut or brown sugar
 ¼ cup coconut oil
 ¼ cup apple sauce
 ¼ cup coconut yoghurt or regular yoghurt for dairy option
 2 tsp vanilla essence
 1 ½ cups grated carrots
 ¼ cup chopped walnuts
 ¼ cup chopped pineapple

1

Preheat your oven to 175 centigrade and line the baking tin with parchment paper. Mix all the wet ingredients together - eggs, coconut/brown sugar, maple syrup, apple sauce, coconut oil, coconut/regular yoghurt & vanilla essence.

2

In another bowl, whisk together all the dry ingredients - quinoa flour, almond flour, cinnamon, baking powder and salt.

3

Pour the dry ingredients into the wet and fold them all together.

4

Add in your grated carrots, walnuts and chopped pineapple.

5

Pour the batter into your lined baking tin and bake for around 40 minutes or till a toothpick inserted into the middle comes out clean. Allow the cake to cool down and then remove it onto a cooling rack. Allow it to cool completely. I love topping it with my Vegan Cream Cheese Frosting before serving.

Ingredients

 1 cup quinoa flour
 2 cups blanched almond flour
 2 tsp baking powder
 2 tsp cinnamon
 1 pinch salt
 3 eggs
 ½ cup maple syrup
 ¼ cup + 2 tablespoons coconut or brown sugar
 ¼ cup coconut oil
 ¼ cup apple sauce
 ¼ cup coconut yoghurt or regular yoghurt for dairy option
 2 tsp vanilla essence
 1 ½ cups grated carrots
 ¼ cup chopped walnuts
 ¼ cup chopped pineapple

Directions

1

Preheat your oven to 175 centigrade and line the baking tin with parchment paper. Mix all the wet ingredients together - eggs, coconut/brown sugar, maple syrup, apple sauce, coconut oil, coconut/regular yoghurt & vanilla essence.

2

In another bowl, whisk together all the dry ingredients - quinoa flour, almond flour, cinnamon, baking powder and salt.

3

Pour the dry ingredients into the wet and fold them all together.

4

Add in your grated carrots, walnuts and chopped pineapple.

5

Pour the batter into your lined baking tin and bake for around 40 minutes or till a toothpick inserted into the middle comes out clean. Allow the cake to cool down and then remove it onto a cooling rack. Allow it to cool completely. I love topping it with my Vegan Cream Cheese Frosting before serving.

Moist & Easy Carrot Cake (Gluten Free & Dairy Free)
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