Bob's Red Mill Quinoa All Day

BOB’S RED MILL E-BOOK | QUINOA ALL DAY Gluten Free Quinoa Carrot Cake This tender, flavorful cake is just as delicious as traditional carrot cake, but with the added nutrition of quinoa. Top with cream cheese frosting for a special treat. INGREDIENTS 1 ½ cups Almond Flour ½ cup Organic Coconut Sugar ½ cup Bob’s Red Mill ® Hulled Hemp Seed 1 tsp Baking Soda 1 tsp Baking Powder 3 Eggs, room temperature ¼ cup Applesauce 1 Tbsp fresh grated Ginger 1 tsp Vanilla ¾ cup Bob’s Red Mill ® Organic Red Quinoa , cooked according to package instructions 1 ½ cups grated Carrots ICING 8 oz Cream Cheese ½ cup Powdered Sugar 1 tsp Vanilla Raisins, optional Chopped Walnuts, optional INSTRUCTIONS • Preheat oven to 375°F. Add all dry ingredients into a bowl and whisk to incorporate. • In a separate bowl, whisk eggs, then add applesauce, grated ginger and vanilla, and whisk again. • Fold wet ingredients into dry ingredients, then fold in cooked quinoa and grated carrots. • Line an 8 x 8-inch baking dish with parchment paper, pour in the batter, and bake for 25 minutes, or until center is is spongy and color is golden brown. Allow cake to cool before icing. • In a stand mixer or using a hand mixer, blend cream cheese, powdered sugar and vanilla until spreadable. Spread on cake and top with raisins and chopped walnuts, if desired. Makes 9 servings.