Preheat oven to 160°C (325°F) and grease a 24 cm (9½ in) non-stick, square tin.
Sift together the flour, baking soda, baking powder, cinnamon and salt.
Using electric beaters, beat the eggs, sugar and vanilla until light and fluffy then mix in the oil. Stir in the dry ingredients then fold in the carrot and walnuts. Pour into the prepared tin and bake for about
45 minutes or until a skewer comes out clean when tested.
Remove from oven and cool in the tin for about 15 minutes then turn out onto a wire rack to cool completely. When cooled, ice the top of the cake with cream cheese frosting, decorate with extra walnuts and sprinkle with cinnamon powder.
I like to refrigerate the cake after icing for about half an hour to allow the icing to set.
To make the frosting, using an electric mixer, combine cream cheese, butter, confectioners' sugar and vanilla. Beat until light and fluffy.
See our gluten-free recipes for more wheat-free cooking ideas.
Rena Patten’s Best of Quinoa is published by New Holland Publishers and out now, RRP £19.99.