Quinoa Carrot Cake - Say What??

My office manager Pam inspired this cake after making a version of it for her husband's birthday with some leftover quinoa! I love the fact that our office environment is one where we share delicious recipes and ideas that keep us motivated to live a healthier lifestyle. 
I decided to use her base recipe which included crushed pineapple and loads of carrots and put my spin on it - the result is an incredibly moist cake with a natural sweetness from the pineapple. It's been a huge hit both times I've made it and my oldest son actually said it's his favorite cake recipe so far (and he's usually the chocolate

fanatic). I would enjoy this cake on a Sunday with family, and would certainly bring it to a potluck gathering without worrying that it tastes 'too healthy'. It's that good. It tastes even better on the second day once it's nice and cold. I hope you enjoy this recipe as much as we did! 

Cake:
Add the following ingredients into a blender and blend until smooth:
2.5 cups cooked Quinoa
4 eggs
1/2 cup applesauce
1/2 cup coconut oil
1/2 coconut sugar OR brown sugar
2 tsp vanilla
1 TBSP cinnamon
1 tsp sea salt

Once combined, add the above mixture to 1 can crushed (drained) pineapple and 2 cups shredded carrots. 

In a separate bowl mix your dry ingredients:
1.5 cups gluten-free flour (I've used Sorghum flour or a blend of rice/arrowroot)
1 tsp baking soda
1 tsp baking powder


Mix your dry ingredients into your wet ingredients (don't overmix). Pour the entire thing into a parchment lined 9x11inch pan. Bake at 350 for 40min. Insert a toothpick, and if it's too wet, continue baking for another 5-7 min. Cool before topping with frosting.


Frosting: 
1 package cream cheese (OR vegan cream cheese OR coconut cream)
1/4 cup butter (OR softened coconut oil)
1 cup icing sugar (or fine coconut sugar - your vitamix will create this from regular coconut sugar)
2 tsp vanilla

Whip these ingredients together until fluffy. Ice your cake and enjoy!