It was Zadada that provided me with the idea of seeking a carrot cake recipe that incorporated quinoa. Where does one usually look first? Well for me and I think for most it’s taste.com.
Jackpot!!! I found what I was looking for and the recipe well and truelly delivered!! Sunday was my cooking day. This cake is beautifully moist, the quinoa adds a depth of extra texture and satisfies ones appetite very well. Sadly I have to say we finished off the last slice last night!! The good news is that gives me a great excuse to move onto my next baking adventure which at this point will be some treats to donate to our School tableau cake stall this weekend!! But for now it’s back to the quinoa carrot cake.
I did 2 things different then the recipe suggests, first I added 1/2 cup finely chopped dates to the cake at the same time you add the grated carrot. The 2nd detour was for the icing. I made 1 quantity of lemon
vienna cream icing instead of the cream cheese icing but you please yourself. NOTE: instead of using 2 Tablespoons of milk work with 2 tablespoons of freshly squeezed lemon juice adding gradually as you may not need it all.
Click here for this amazing cake recipe.
You can see how delicious this cake looks and it eats just as well. It’s definitely a keeper!!
If you end up with left over quinoa why not make a salad like I did here.
Hope you enjoy it as much as our family has.