Gluten Free, Flour-less carrot cake

The white staffs are bad, white flour, white sugar, white rice, white bread.... Not just bad for diabetic people, but if we all eat like a diabetic people we will not have diseases in the first place.
White staff are mere starch and calories with minimal vitamins and nutrients. I quit baking for a while after deciding to be healthy, but i miss the fun of baking, how to bake without flour, sugar and butter?
Thanks to various recipe online and I found some amazing flour-less recipe that open up a new baking world to me.
This recipe uses 100% quinoa grain. Quinoa is high in essential amino acid and great source of protein compared to normal cereal and its gluten free. Iti is called the mother-of-all-grain by the Incas people.
To make 'flour' out of it, I simply pulverize it with Thermomix. The thermy did such a good job that I can even sift the gounded quinoa!
The carrot cake turn out to be so spongy moist and soft, you can't tell it has NO FLOUR! It remain soft and moist the next day!

-Quinoa flour 1c (pulverize from quinoa grain)
-Brown Sugar 1/3c(reduced)
-Carrot 1-1/2c
-Olive oil 1/2c
-Baking soda 1tsp
-Baking powder 1tsp
-Cinnamon powder 1tsp,
-Nutmeg powder 1/4tsp
-SeaSalt pinch
-Egg 2
-Pineapple jam(homemade)1tbsp
-Raisin 1/2c, some walnut, pineapple chucks.

1.Sift all dry ingredient in a seperate bowl
2.Mix sugar, oil together well, add in egg one at a time.
3.Fold in dry ingredient
4.Add in carrot, raisin n walnuts
5.Bake at 170 for 15-18min