Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
10
- 1teaspoons baking powder
- 1/3 cup icing sugar, sifted
- 2 cup carrot, grated
- 2teaspoons ground mixed spice
- 1-2tablespoons lemon juice
- 250grams cream cheese
- 1 cup wholemeal self-raising flour
- 3/4 cup vegetable oil
- 3 eggs
- 500grams tri-colour quinoa, cooked
- 1 cup brown sugar
- 1/4 cup walnuts, chopped
- 1/4 cup sultanas
Nutrition per serving
2720kJ / 649Cal
2720 Kilojoules or 649 Calories
31% of daily energy intake*
Protein
13.0grams
Fat
32.8grams
Carbs
72.8grams
Sugars
32.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Grease a 22 cm cake tin and line base with baking paper.
Step 2 of 4
Using an electric hand beater, beat sugar and oil together until smooth. Add eggs, one at a time, beating well after each addition.
Step 3 of 4
Stir in flour, mixed spice and baking powder until combined. Add quinoa, carrot, walnuts and sultanas. Mix well. Transfer mixture to tin and bake for 1 hour or until cooked when tested with a skewer. Cool in tin for 10 minutes. Turn out onto a wire rack and cool completely before frosting.
Step 4 of 4
Meanwhile make frosting; beat cream cheese until smooth. Add icing sugar and lemon juice. Beat well. Spread the frosting over cooled cake. Serve sliced. Note: Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed. This should take 15 to 20 minutes. Fluff with a fork.
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