Ingredients: cups Quinoa flour, cup Cocoa Powder, teaspoon Instant Coffee Powder, cup Sunflower Oil, cup Brown Sugar (Demerara Sugar), Whole Eggs - or flaxseed egg replacer), teaspoon Vanilla Extract, teaspoon Baking powder, cup Carrot (Gajjar) - grated, pinch Salt, cup Butter - melted, cups Icing Sugar, - warm, pinch Salt, teaspoon Almond essence (Badam Essence), Eggetarian diet
Instructions: To begin making& Quinoa Chocolate Carrot Cake Recipe, in a stand or hand mixer, whisk together the eggs, oil, vanilla essence and sugar until light and frothy. This should take about 3 minutes on medium speed. Keep the egg mixture aside.Meanwhile,& preheat the oven to 180 degree. Grease the flour dust two 6 inch baking pans with butter and flour. Keep it aside.In a & mixing bowl, mix the quinoa flour, coffee powder and cocoa powder together. To this add & the milk and grated carrot and stir together to get rid of lumps.Combine this with the egg mixture and mix well.Divide and spread the batter in the greased pans. Bake the cakes in preheated& oven for 35-40 minutes until a skewer inserted in the center comes out with a few moist crumbs. Let its cool completely before you glaze the cake.To make the glaze:To make the glaze, sift 2 cups of powdered sugar and salt. Keep it aside. Melt the butter in a saucepan or microwave. Add the butter to the sugar and stir to combine. Add a few spoons of warm milk to achieve a dripping consistency.Add a few drops of almond extract for flavor. Beat until smooth and creamy, adding a little more milk if required. You can choose the consistency you like by adding milk. Drizzle the warm glaze over a cold cake and let it flow at its own pace.Your Quinoa Chocolate Carrot Cake Recipe is ready to serve. Serve a good portion for your breakfast, tea time snack or you can even pack it for your kids snack box.