Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Organic Coconut Sugar
• 1/2 cup Hulled Hemp Seed
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 3 Eggs room temperature
• 1/4 cup Applesauce
• 1 Tbsp Fresh Grated Ginger
• 1 tsp Vanilla
• 3/4 cup pre-cooked Organic Red Quinoa (cooked per package instructions)
• 1 1/2 cups Grated Carrots

• One 8 oz package Cream Cheese
• 1/2 cup Powdered Sugar
• 1 tsp Vanilla
• Raisins optional
• Chopped Walnuts optional

Instructions

1. Preheat oven to 375°F. Add all dry ingredients into a bowl and whisk to incorporate.
2. In a separate bowl, whisk the eggs; then, add the applesauce, grated ginger and vanilla and whisk again.
3. Fold the wet ingredients into dry ingredients, then fold in the grated carrots and the pre-cooked quinoa.
4. Line an 8 x 8-inch baking dish with parchment paper, pour in the batter, and bake for 25 minutes, or until center is is spongey and color is golden brown. Allow cake to cool before icing.
5. In a stand mixer or using a hand mixer, blend cream cheese, powdered sugar and vanilla until spreadable. Spread on cake and top with raisins and chopped walnuts, if desired.