Classic Carrot Cake with Quinoa Flour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine the quinoa flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, cloves). Mix well and set aside.
3. In another large bowl, whisk together the sugar, vegetable oil, applesauce, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until the batter is smooth.
5. Fold in the grated carrots and chopped walnuts if you’re using them.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Add in the powdered sugar and vanilla extract and continue to beat until the frosting is well combined.
10. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake.
11. Decorate your carrot cake with additional chopped walnuts or grated carrots if desired.
12. Slice and serve your classic carrot cake with quinoa flour and enjoy!