Carrot Cake

Name: Carrot Cake
Ingredients: 2 cups (500 mL) quinoa flour; 2½ tsp (12 mL) ground cinnamon; 2 tsp (10 mL) baking powder; 2 tsp (10 mL) baking soda; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground nutmeg; 1 cup (250 mL) white or cane sugar; 1 cup (250 mL) white or cane sugar; ¾ cup (185 mL) vegetable oil; 4 large eggs; 1 cup (250 mL) unsweetened applesauce; 2 tsp (10 mL) pure vanilla extract; 3 cups (750 mL) grated carrots; One 8 oz (250 g) package light cream cheese, softened; ⅓ cup (80 mL) butter, softened; 2 tsp (10 mL) fresh lemon juice; 1½ cups (375 mL) icing sugar; ¼ cup (60 mL) finely chopped pecans or walnuts (optional); ¼ cup (60 mL) finely chopped pecans or walnuts (optional)

Preparation info

Serves
16

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Discouraged by the high-sugar, high-fat content of carrot cake? This recipe will satisfy your carrot cake craving without all of the empty calories.

Ingredients

Cake

2 cups (500 mL) quinoa flour
2½ tsp (12

Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). Lightly grease a 9- × 13-inch (3.5 L) baking pan or spray with cooking oil. Cut a piece of parchment paper to fit the bottom of the pan. This will make for easy removal of the cake.

Combine the flour, cinnamon, baking powder, baking soda, salt