I came across the Quinoa carrot cake recipe in the Woolworths Fresh magazine (below). I love the idea of using Quinoa in baking and have dabbled with it before with biscuits and Apple and Carrot Quinoa bites, but this is my first attempt at a cake. Of course, I did have to tweak the recipe a little so here is my version, its super moist, super delicious and great for the lunchbox - enjoy!
1/3 cup brown sugar
1/4 cup lite (flavour) olive oil
1 cup wholemeal self-raising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 table spoon baking powder
3/4 cup raw quinoa
3 large carrots, grated
1/4 cup Pepitas
1/4 cup sultanas
Cook quinoa as per packet directions, drain and set aside.
Pre-heat oven to 180 degrees.
Place banana, oil and sugar in a food processor on high until smooth and well combined. Add 1 egg at a time to the food processor and combine well. Transfer banana mixture to a large mixing bowl and fold through flour, cinnamon, nutmeg and baking powder. Add quinoa, carrot, pepitas, sultanas and combine well.
Place mixture into a well greased cake tin and place in pre-heated oven for 45 - 60 mins or until a skewer entered in the centre comes out clean
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