Recipe by Nutritiously Naughty
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Cooking method:
Food Processor
- Prep Time: 30 mins
- Total time: 30 mins
- Skill Easy
- Serves 12 people
Baked Carrot Cake Doughnuts
Doughnuts don’t have to be fried to taste good! Aside from chocolate cake, carrot cake is one of my absolute favourites. This gluten free, low FODMAP variation on carrot cake is such a simple and tasty recipe.
Utensils required
Ingredients
- 100g ground almonds
- 160g rice flour
- 75g gluten free oat flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 2 tsp gluten free baking powder
- 70g grated carrot
- 120g melted coconut oil
- 3 large eggs
- 135ml maple syrup
- 120ml coconut milk
- 1 tbsp cider vinegar
To decorate
- 250g dairy free cream ‘cheese’
- 2 tbsp maple syrup
- Chopped walnuts & cacao nibs (optional)
Cooking mode
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Method
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Step 1
Preheat the oven to 170oc and lightly grease 2 6-hole doughnut tins with coconut oil
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Step 2
In a large bowl, mix the ground almonds, rice flour, oat flour, spices and baking powder
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Step 3
Add the oil, eggs, coconut milk and vinegar to your blender cup and pulse until combined
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Step 4
Add the wet mixture, and grated carrot, to the bowl of dry ingredients
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Step 5
Stir everything together until you have a thick batter
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Step 6
Divide the batter between the greased doughnut holes
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Step 7
Bake for 12 minutes until risen and fluffy
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Step 8
Leave the doughnuts to cool for 5 minutes in the tray then gently remove them(running a palette knife around the edges should loosen them) and then leave the doughnuts to cool on a cooling rack
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Step 9
To make the cream cheese frosting, stir together the dairy free cream ‘cheese’ and maple syrup
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Step 10
Spread the frosting on the top of each doughnut and sprinkle over the walnuts and cacao nibs (if using)
