Healthy Quinoa Carrot Cake
Recipe GLPR7b4d5a808506ed
A nutritious bundt cake made with almond flour and quinoa flour, featuring warm spices like cinnamon, nutmeg, and ginger. Fresh grated carrots and chopped almonds add texture and natural sweetness from maple syrup. This gluten-free cake is moist and tender, perfect for a wholesome dessert.
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Ingredients
2 cups almond flour
1 cup quinoa flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
pinch Pinch of sea salt
3 large eggs
1/4 cup melted coconut oil
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1/4 cup coconut yogurt
1 cup grated carrots
1/2 cup chopped almonds
Directions
Preheat your oven to 350°F (175°C). Lightly grease a bundt pan with oil or cooking spray and place it aside.
In a large mixing bowl, whisk together the almond flour, quinoa flour, baking powder, cinnamon, nutmeg, ginger, and sea salt until well combined.
In a separate medium bowl, crack the eggs and beat them together, then add the melted coconut oil, maple syrup, applesauce, and coconut yogurt. Whisk until the wet mixture is smooth and homogeneous.
Pour the wet ingredient mixture into the bowl with the dry ingredients and stir together until just combined. Fold in the grated carrots and chopped almonds until evenly distributed throughout the batter.
Transfer the cake batter into the prepared bundt pan, smoothing the top with a spatula.
Place the bundt pan on the center rack of the preheated oven and bake for 40 to 45 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for at least 10 minutes. Gently turn the cake out onto a cooling rack and let it cool completely before slicing.
Once fully cooled, slice and serve as desired. For added richness, drizzle with melted coconut butter before serving.
