Who else suffers from 3.30itis?  No matter what I’m doing or what I’ve eaten during the day, as soon as the clocks ticks over to 3.30 I will suddenly crave a piece of something sweet and delicious.  Luckily, a small slice of this Carrot and Quinoa Cake is the perfect way to take the edge off my sweet cravings as well as tide me over until tea time.  This cake is both moist and dense and thanks to the addition of quinoa flakes, it’s also quite filling – which is always a good thing!  This cake is perfect served on it’s own, and is a great lunchbox or after school treat for the kids.

This recipe was inspired by this Carrot and Quinoa Cake from Taste.com and I have put my own spin on it by substituting a few of the ingredients.

You will need:

1 1/2 cups of wholemeal self raising flour

1 teaspoon of cinnamon

1 teaspoon of mixed spice

 1 teaspoon of orange zest – finely grated

1 cup of brown sugar – firmly packed

1 cup of cooked quinoa flakes

2 cups of grated carrot

1/4 cup of pepitas

1/4 cup of sultanas

3/4 cup of vegetable oil

1 teaspoon of vanilla extract

4 eggs

Let’s put it together!

Preheat your oven to 170 degrees (fan forced) and line the base and sides of a 20cm square cake tin with baking paper.

Cook the quinoa flakes as per the packed instructions and set aside until needed.

Sift the self raising flour along with the cinnamon and mixed spice into a large bowl.  Add the brown sugar, orange zest, cooked quinoa flakes, grated carrot, pepitas and sultanas and gently stir to combine.

Place the vegetable oil, vanilla extract and eggs into a small jug and lightly whisk to combine.

Pour the egg mixture into the bowl with the dry ingredients and using a large metal spoon, gently fold the mixture together until all ingredients have combined.

Pour the mixture into the prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.

Remove the cooked cake from the oven and let it cool in the tin for 20 minutes before carefully transferring to a wire rack to cool completely.

This cake is perfect served on it’s own with a glass of milk, or alternatively you can ice it with a plain or cream cheese frosting.

This cake can also be stored in the freezer for up to six weeks, simply wrap it securely with foil.

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Yum

Carrot and Quinoa Cake Recipe

Ingredients

• 1 1/2 cups of wholemeal self raising flour
• 1 teaspoon of cinnamon
• 1 teaspoon of mixed spice
• 1 teaspoon of orange zest – finely grated
• 1 cup of brown sugar – firmly packed
• 1 cup of cooked quinoa flakes
• 2 cups of grated carrot
• 1/4 cup of pepitas
• 1/4 cup of sultanas
• 3/4 cup of vegetable oil
• 1 teaspoon of vanilla extract
• 4 eggs

Instructions

1. Preheat your oven to 170 degrees (fan forced) and line the base and sides of a 20cm square cake tin with baking paper.
2. Cook the quinoa flakes as per the packed instructions and set aside until needed.
3. Sift the self raising flour along with the cinnamon and mixed spice into a large bowl. Add the brown sugar, orange zest, cooked quinoa flakes, grated carrot, pepitas and sultanas and gently stir to combine.
4. Place the vegetable oil, vanilla extract and eggs into a small jug and lightly whisk to combine.
5. Pour the egg mixture into the bowl with the dry ingredients and using a large metal spoon, gently fold the mixture together until all ingredients have combined.
6. Pour the mixture into the prepared cake tin and place in the oven to bake for 45 minutes or until the cake is cooked through when tested with a skewer.
7. Remove the cooked cake from the oven and let it cool in the tin for 20 minutes before carefully transferring to a wire rack to cool completely.
8. This cake is perfect served on it’s own with a glass of milk, or alternatively you can ice it with a plain or cream cheese frosting.

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What is your favourite afternoon tea treat?