Gluten-free Carrot Cake Donuts with Cream Cheese Frosting
Gluten-free donuts with no refined sugars with a delicious cream cheese frosting. Not just a healthy treat for adults but kids too!
2 eggs, large
1 carrot, grated
40g walnuts, chopped
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
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.
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