Carrot Cake Donuts
These baked carrot cake donuts are the perfect easy-to-make Easter treat that both kids and grown-ups will love- Totally guilt-free and low fat!
Serving: 10
Calories: 285kcal
Ingredients
For the ricotta or dairy-free yogurt cream frosting:
- 200 g fresh ricotta cheese, or dairy-free Greek yogurt
- 1 tablespoon runny honey
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
For the baked donuts:
- 180 g all-purpose flour, sifted
- 40 g almond flour, optional, substitute with same amount of all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- a pinch grated nutmeg
- a pinch of sea salt
- 100 g demerara sugar
- 4 medium free-range eggs
- 2 tablespoon light extra-virgin olive oil
- juice of 1 orange
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 300 g finely grated carrots + extra for decorating
- 4 tablespoon chopped walnuts + extra for decorating
Instructions
For the frosting:
- Put the ricotta in a cheesecloth inside a sieve over a bowl, and tie up the cloth in a bundle. Store in the fridge for 2 hours to drain.
- In a large bowl, whisk together drained ricotta, honey, orange zest and vanilla until smooth and creamy. Refrigerate until ready to use.
For the baked donuts:
- Preheat oven to 180°C/360°F and arrange the baking rack in the middle shelf. Spray with oil a donut pan and set aside.
- In a large mixing bowl mix together sifted flour, almond flour, baking powder, baking soda, spices and salt.
- In another bowl, whisk together the eggs and sugar until pale and lightly foamy. Pour in fresh orange juice and zest, olive oil and vanilla extract. Mix well until combined.
- Gently fold the dry ingredients into the wet ones, mixing until you have a smooth batter, but make sure to not overmix it.
- Fold in grated carrots and chopped walnuts and stir all ingredients together.
- Fill each donut cup ½ full with the carrot cake mixture, so the batter doesn't rise too much. The batter should be enough to fill 10 donut molds.
- Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the donuts to cool completely before removing them from the molds.
- Frost the donuts with the ricotta cream just before serving, to preserve the cream freshness.
- Top with chopped walnuts and grated carrot, and serve.
Notes
Store leftover donuts unfrosted in an airtight container in the fridge for up to 2 days. You may also freeze them, thaw overnight in the refrigerator and frost just before serving.
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Nutrition
Serving: 1donut | Calories: 285kcal | Carbohydrates: 33g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 148mg | Potassium: 189mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5240IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.