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Carrot quinoa cake with cream cheese frosting
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Quinoa-infused carrot cake for a deliciously moist twist!
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm cinnamon
  • 2.50 gm mixed spice
  • 2.00 tsp finely grated orange zest
  • 230g (1 cup) firmly packed brown sugar
  • 185g (1 cup) cooked quinoa
  • 310g (2 cups) firmly packed coarsely grated carrot
  • 55g (1/3 cup) dried pitted dates, chopped
  • 185ml (3/4 cup) vegetable oil
  • 4.40 gm vanilla extract
  • 4 eggs
  • 125g cream cheese
  • 20g unsalted butter, softened
  • 90g (3/4 cup) icing sugar mixture, sifted
Instructions:
  • Preheat the oven to 170ºC or 150°C fan forced. Grease a 20cm square baking tin, then line the base and sides with baking paper.
  • Combine sifted flour, cinnamon, and mixed spice with zest, sugar, quinoa, carrot, and dates in a large mixing bowl. In a separate bowl, whisk together oil, vanilla, and eggs, then add to the mixture and stir until well combined.
  • Pour batter into the greased tin and bake for 50-60 minutes until the center is firm and a toothpick comes out with a few moist crumbs. If browning too quickly cover with foil. Let it cool in the tin for 15 minutes, then remove and cool completely on a wire rack.
  • Using an electric mixer, blend cream cheese, butter, and zest until smooth. Gradually add icing sugar and blend until combined. Spread the icing evenly on top of the cooled carrot cake before serving.

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