Ok, a bit odd but bare with me!
Gluten free baking has its challenges and making a cake rise and stay risen is one of them.
Enter quinoa, a bit like beetroot brownies the bulk of the carrots and quinoa keep the cake well risen and the quinoa adds a slight crunch which I rather like.
This is the single layer version of the cake, I made it for the lunch boxes so no icing but if you want a multi layer gluten free cake this is the one to use, moist, a little crumbly and lovely with cream cheese icing!
120g brown sugar
150g grated carrot
90g cooked quinoa, I use red quinoa but regular works well too
40g coconut flour
60g buckwheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Preheat the oven to 190 degrees Centigrade, grease and line the base of a 23cm spring form tin.
In a large bowl, beat the eggs and sugar until very light and creamy.
Slowly fold in the oil followed by the remaining ingredients.
Spoon into the tin and smooth.
Bake for 30-35mins, allow to cool a little in the tin before turning out onto a wire rack to cool.
Sprinkle a little caster or icing sugar over the top to serve.