Many Twitter fans of Rosanne Cash have asked that she share her recipe for Quinoa Flour Carrot Cake. I am blessed and honored she chose me to post her photo and recipe. The recipe follows here, in her own words.
Quinoa Flour Carrot Cake
2 cups quinoa flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 to 1 1/2 cups sugar (I only use 1 cup and it is plenty sweet.)
1 cup oil (I use sunflower or safflower as canola and olive have too strong a taste.)
4 eggs, beaten
1 can (12-14 oz.) crushed pineapple
2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts
I have had this list of ingredients scrawled in the front of my recipe book for decades, with no instructions on sifting, blending or the order in which ingredients should be added. So I just put it all together and mix really well with a wooden spoon, and it always turns out fine.
Bake at 350°F for one hour in a greased and floured Bundt pan. If a fork doesn’t come out clean when you test it, cook another 10 minutes.
Cream Cheese frosting (optional)
1 lb. powdered sugar
1 cup butter
8 oz. cream cheese
1 teaspoon of vanilla
Soften butter, beat all ingredients together until smooth.
Rosanne Cash
Homemade For the Holidays
The cake in the photo looks like the sort of home cooked deliciousness most Americans are looking forward to eating on Thanksgiving. I would argue that the cream cheese frosting is not optional. Without frosting it would just be bread or a very big muffin, no?
I hope everyone has a lovely Thanksgiving. I am spending the holiday with my loved ones and enjoying the blessings of the season. Lots of turkey, candied yams, and pumpkin pie. I haven’t decided what sort of quinoa to prepare and bring to my mother’s for the big feast.
I wish I had heard of this quinoa carrot cake recipe before I made my last trip to the grocery store. As it is, I refuse to go back out for quinoa flour. The stores are busy and we probably have more pies than we need for tomorrow already.
[Note: here is a link to the cupcakes I made with this recipe.]
Thank you so much for sharing your recipe, Rosanne Cash. Quinoa Carrot Cupcakes are delicious.
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Rosanne! Not Roseanne.
Thank you, I have updated.
Thanks for this!
Her name is spelled Rosanne – without an E in the middle.
xx
Thanks!
We’ll have to see if we can find quinoa flour around here! I have one idea where I might be able to find it. Thanks for posting it!
this carrot cake is one of the few things I have ever baked. it was prepared for the new year’s eve this year, and it was the first thing friends and family ate as they enjoyed the arrival of 2011. it was an incredible hit, even those who ordinarily avoid carbs had many slices. as a side note: i used only one cup of sugar, and everything else kept to spec. big warm thanks to rosanne and you. it will now be a traditional dish for our new year’s eve.
Thank you so much for stopping by and sharing your success with the recipe. I wish you and yours all the best in the new year.
Very interesting Carrot Cake Recipe! Using Quinoa flour instead of regular flour is a nice twist. Where would one buy Quinoa flour?
I bought Ancient Harvest quinoa flour at Whole Foods recently. Here is a link to the cupcakes I made with this recipe Rosanne Cash Inspired Quinoa Carrot Cupcakes.