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.
Ingredients
- 3.5oz ground almonds
- 5.6oz rice flour
- 2.63oz gluten free oat flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 2 tsp gluten free baking powder
- 2.45oz grated carrot
- 4.2oz melted coconut oil
- 3 large eggs
- 4.73fl. oz maple syrup
- 4.2fl. oz coconut milk
- 1 tbsp cider vinegar
To decorate
- 8.75oz dairy free cream ‘cheese’
- 2 tbsp maple syrup
- Chopped walnuts & cacao nibs (optional)
Instructions
Step 1
Preheat the oven to 170oc and lightly grease 2 6-hole doughnut tins with coconut oil
Step 2
In a large bowl, mix the ground almonds, rice flour, oat flour, spices and baking powder
Step 3
Add the oil, eggs, coconut milk and vinegar to your blender cup and pulse until combined
Step 4
Add the wet mixture, and grated carrot, to the bowl of dry ingredients
Step 5
Stir everything together until you have a thick batter
Step 6
Divide the batter between the greased doughnut holes
Step 7
Bake for 12 minutes until risen and fluffy
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
Step 9
To make the cream cheese frosting, stir together the dairy free cream ‘cheese’ and maple syrup
Step 10
Spread the frosting on the top of each doughnut and sprinkle over the walnuts and cacao nibs (if using)