½ cup toasted walnuts or pecans, optional (but not actually cause you definitely need nuts in carrot cake in my opinion!)
⅓ cup unsweetened shredded coconut, optional
3 medjool dates, pitted and minced, about ¼ cup, optional
Nonstick cooking spray, for greasing
Instructions
Preheat the oven to 350˚F. Lightly grease an 8×8-inch aluminum pan with nonstick cooking spray and line with parchment paper.
In a small bowl combine the whole wheat flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
In a large bowl whisk together the eggs, brown sugar, and maple syrup until frothy. Stream in the butter while whisking continuously until it is well incorporated. Fold in the shredded carrots and quinoa. Mix in the dry ingredients using a rubber spatula until no dry spots remain. Fold in the nuts, coconut, dates if using.
Transfer to the prepared pan. Bake for 38-43 minutes until golden brown, puffed, and cooked through. Cool in the pan completely before cutting into squares.
Store in an airtight container in the refrigerator for up to 5 days.
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