I’m really excited about this cake. It’s a healthy, hearty and absolutely delicious quinoa and carrot loaf cake! The combination of ingredients is quite unique and may put people off from making it, but I do recommend trying it out once. If you like it, keep making it. If not, move along. I tweaked Bakeaholic’s recipe to suit my needs. The only one thing I regret tweaking is the amount of sugar. I cut the amount of sugar from 1/3 cup to 1/4 cup and I found that there was some sweetness missing. If you don’t want the cake to be sweet, use 1/4 cup of sugar. Otherwise, stick with 1/3 cup of the sweet stuff.
2 cups of whole wheat flour
1/3 cup unsweetened shredded coconut
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup cooked red quinoa **(see note below)
1 cup shredded carrots
1/2 cup low fat, plain yogurt
1/4 cup brown sugar
2 Tbsp unsweetened apple sauce (instead of oil)
1 tsp vanilla
Preheat the oven to 350 degrees.
Quinoa note: Take 1/4 cup of dry quinoa and give it a good rinse. Put it into a pot with 1/2 cup of water. Boil and then reduce heat to a low simmer until quinoa is cooked. Cool before adding to wet ingredients.
Combine the dry ingredients in a bowl and set aside. In another bowl, combine eggs, shredded carrots, yogurt, apple sauce, vanilla and cooked quinoa. Pour wet mixture into dry ingredients and stir until just combined.
Pour mixture into a parchment paper lined loaf pan and bake for 40 minutes. Double check using the toothpick method.
Cool completely on a wire rack.