RECIPES

Gluten-free Carrot Cake Donuts with Cream Cheese Frosting


by Lisa Roukin

Gluten-Free Carrot Cake Donuts with Cream Cheese Frosting 1 (4)Gluten-free donuts with no refined sugars with a delicious cream cheese frosting. Not just a healthy treat for adults but kids too!

{makes 12}

Ingredients:

2 eggs, large
1 carrot, grated
40g walnuts, chopped
60g sultanas
120g brown rice flour (doves farm)
100g coconut sugar
120g rapeseed oil
1 tsp. cinnamon
1 tsp. baking powder (gluten-free)
1 tsp. vanilla powder / bean paste
2 pinches sea salt

Cream cheese frosting:

250g cream cheese (I recommend Philadelphia cream cheese)
2 tsp. custard powder
5 tsp. agave nectar or honey
1 tsp. lemon juice

Garnish:

cinnamon, sprinkling
35g chopped walnuts

You will need 2 non-stick donut hole trays
Preparation time – 20 mins, cooking time – 20 mins

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
In a large mixing bowl, add the grated carrot, chopped walnuts, sultanas, sea salt, baking powder and brown rice flour and mix till combined.

In a separate mixing bowl, beat the eggs then add the vanilla powder or bean paste and mix into the dry mixture until thoroughly combined. Then pipe into your 12-hole donut tray ¾ of the way up. Bake in a pre-heated oven on the middle shelf for 20 minutes.

To make the cream cheese frosting, in a mixing bowl add the cream cheese together with the custard powder, agave nectar and lemon juice. Beat until smooth. Place into a piping bag and leave to chill in the fridge.

Remove the carrot cake donuts from the oven after 20 minutes. After 5 minutes carefully insert a sharp knife around the edge to release the donuts. Leave on a wire rack until cooled.

When the donuts have cooled, pipe the cream cheese frosting on top and sprinkle with a touch of cinnamon powder and chopped walnuts.

LISA’S TIP – If you want to keep this dairy free, you can use dairy free cream cheese.

Lisa has just published her first book, My Relationship with Food, which features 100 delicious recipes, each mirrored by beautiful photography. All the dishes are virtually gluten-free and see minimal use of dairy and refined sugars. The recipes are seasonal, helping you make the most of the best produce available to create nourishing meals. Perfect for those wishing to build on their repertoire, introducing you to some inspiring breakfasts, lunches, soups, sides, dinners and treats.

My relationship with food is available to order at www.myrelationshipwithfood.com, £25.