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Quinoa Carrot Cakes

Serves 10, as a dessert course


1/2 cup apple juice

4 tbsp brown rice syrup or honey

3 tbsp milled flaxseed

2 tbsp extra virgin olive oil

1 cup grated carrots

pinch of sea salt

1/2 cup quinoa flour

3/4 cup brown rice flour (plain gluten-free flour will work)

2 tsp baking powder

2 tsp cinnamon

1 tbsp rapadura or coconut sugar (optional topping)

1/4 tsp cinnamon (topping)


Preheat the oven to 180°Celsius, 160°C fan assisted or 350°Fahrenheit. Line a generous muffin tray with 10 paper cases.

In a large bowl, mix the apricots, banana, walnuts, apple juice, honey, flaxseed and oil. Stir through the grated carrots and salt. Set aside.

In a separate bowl, sieve the flour with the baking powder and cinnamon. Make sure the baking powder doesn’t stick in one place. Make a well in the centre of the flour and scoop the wet mixture into it. Spoon the dough into your cupcake liners. You’re aiming for exactly 10 cupcakes.

Bake for 40 minutes. Remove from the oven and let your nostrils dance. Now stir the coconut sugar and cinnamon together, sprinkling over each cupcake.

For additional details and pictures of this recipe, please visit the site of our generous contributor: SusanJaneWhite


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