Gluten-free Quinoa Carrot Cake

Carrot Cake


I was never much into carrot cake before having a child. Now, it seems like the perfect birthday cake or occasional dessert that is so healthy and nutritious, with its high fiber and vegetable content and very low sugar. Since my daughter’s birthday in April, I’ve made it three times, each time making improvements but this last week when we celebrated my husband finishing his masters’ degree I think I perfected the recipe. I happened to run out of almond meal and ended up substituting quinoa flakes, and that made it surprisingly moist and tasty!

I will admit that I made a cream cheese frosting. But I used cultured butter and cream cheese (Nancy’s Organic Cultured Cream Cheese is amazing!) with just a tiny bit of honey.  If you are simply lactose intolerant and can tolerate cultured dairy products, then that frosting is heaven indeed.


Quinoa Carrot Cake

1 cup almond meal

1 cup brown rice flour

1 cup quinoa flakes

1 tsp baking soda

1 tsp sea salt

1 T cinnamon

1 tsp grated nutmeg

3 cups grated carrots

6 eggs

1/4 cup honey

1/4 cup olive oil


Combine almond meal, flour, quinoa flakes, baking soda, salt, cinnamon and nutmeg in a large bowl. In a separate bowl, beat eggs and mix in honey and olive oil. Stir in the carrots, then add to the dry ingredients and mix well. Pour into a greased 9×13-inch glass baking dish and bake for 35-40 minutes at 350 degrees F. Allow to cool at room temperature.


As for that heavenly cream cheese frosting….

6 oz cultured butter

6 oz cream cheese

2 T honey

Soften the butter and cream cheese at room temperature. Mix together with the honey until smooth. I didn’t even use a hand mixer, I just used a spoon (it is a bit of a workout, but as long as everything’s soft it blends together pretty easily). Spread over the cooled carrot cake and enjoy, refrigerating the leftovers.

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