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Superfood Carrot Cake

  • Intermediate
  • 9 squares
  • 40 min
Baking Success Or Baking Mess

Ingredients

1 cup All-purpose flour
1-1/2 teaspoons Fleischmann's® Baking Powder
1 teaspoon baking soda
½ cup quinoa flour
2 teaspoons cinnamon
1 ½ teaspoons ground ginger (can use 1 tablespoon fresh grated instead)
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup sugar
3 eggs, room temperature
1/2 cup Mazola® Canola Oil
1/2 cup Greek 2% yogurt
1 teaspoon vanilla extract
1/4 cup crushed pineapple, drained
2 cups shredded carrots
½ cup hulled hemp seeds
½ cup raisins (optional)
½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
1/3 cup unsalted butter, room temperature
226g (8oz pkg) cream cheese, room temperature
¾ cup icing sugar
1 teaspoon lemon juice
¼ cup chopped walnuts or pecans, if desired
Equipment
9 x 9” square baking pan

Instructions

Preheat oven to 350°F. Grease and line a 9 x 9” baking pan with

parchment paper


In a large mixing bowl combine all the dry ingredients.


In a separate bowl whisk the eggs, then add the oil, yogurt,

pineapple and vanilla, mixing well. Pour

into dry ingredients and blend with a wooden spoon just until

incorporated. Stir in the carrots,

quinoa and hemp seeds until well blended.

If using raisins and nuts, add them in now and stir well.


Pour batter into pan, bake for 40 minutes or until a toothpick

inserted in the center comes out clean and edges are golden. Remove from oven

and let cool in pan for 15 minutes then transfer to a cooling rack. Cool completely

prior to frosting.


To make the cream cheese frosting, beat

the butter, cream cheese and lemon juice until smooth, slowly add the icing

sugar. Do not over beat, just until it

is smooth and holds it shape, add additional icing sugar if needed for a

thicker consistency. Spread on top of cooled cake and garnish with chopped nuts

if desired.


Best eaten same day or within three days. Store leftovers in the fridge in an airtight container,

best eaten at room temperature.


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