Makes 9-12 squares, depending how you cut them

Ingredients

¾ cup whole wheat flour

1 teaspoon baking powder

¼ teaspoon baking soda 

1 teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground nutmeg

½ teaspoon kosher salt 

2 large eggs

⅓ dark brown sugar

¼ cup maple syrup

6 tablespoons butter, melted and cooled

3 medium carrots, peeled and shredded, 1½ cups

1½ cups cooked quinoa, cooled

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

1. Preheat the oven to 350˚F. Lightly grease an 8×8-inch aluminum pan with nonstick cooking spray and line with parchment paper. 
2. In a small bowl combine the whole wheat flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
3. 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.
4. 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.
5. Store in an airtight container in the refrigerator for up to 5 days.