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

Yields12 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

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

 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.

Nutrition Facts

Serving Size 1 slice

Servings 12

Amount Per Serving
Calories 167
% Daily Value *
Total Fat 9.5g15%
Cholesterol 41mg14%
Sodium 29mg2%
Total Carbohydrate 18.1g7%

Dietary Fiber 1.3g6%
Sugars 13.2g
Protein 3.5g8%
Calcium 4%
Iron 4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.