Carrot Cake Donuts

These Carrot Cake Baked Donuts are the perfect easy-to-make Easter treat that everyone will love - Packed with veggies, these are totally guilt-free, naturally dairy-free and low fat! Recipe by The Petite Cook

Course: Dessert

Cuisine: Dairy-free

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 285kcal

Author: Andrea Soranidis

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!

Print Recipe

Metric - US Customary

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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