What happens when you combine two of your favorite foods? For example curry and chocolate cake? Okay, it’s not a good example … and if we combine salmon with peanut butter and jam? Okay, bad again. I admit it is not easy to find two delicious foods that combine well. Buuuut…
Donuts and carrot cake, now yes, we got it!
Because who doesn’t love donuts? And carrot cake? They are definitely a favorite of everyone! Of course, if you never tried the carrot cake you will say “this is crazy” or that was what I thought the first time I heard of this cake, but I can assure you that it is one of the richest things on this planet.
The texture that gives the carrot, combined with the nuts (pecan nuts in this case, are my favorites) and sometimes raisins, is really great. And obviously you have to use a flour that goes well with this texture, the carrot cake is not fluffy and boring, it is moist, tasty, and easy to enjoy!
And if you also give it a donut shape, well, what to say, they become addictive!
The recipe for these carrot cake donuts is simple, very easy to make and you do not need strange ingredients or utensils other than a grater, a bowl and a fork or whisk (I recommend both). And to finish them you add a cream cheese frosting, the one you like the most, vegan or not, light or not haha, and a lot of cinnamon on top, because there is no carrot cake without cinnamon, right?
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Carrot cake donuts
10 ingredients, a bowl, a fork and some donut molds will be enough to make this perfect recipe to share at tea time!
- 2 eggs or 3 egg replacement*
- 1 cup milk of your choice 240ml
- 1 cup coconut or muscovado sugar 200g
- 1/4 cup liquid oil (coconut or sunflower oil) 60ml
- 2 cups grated carrots 270g
- 1 cup chopped pecan nuts 150g
- 1 1/2 cups wholewheat flour 180g
- 1 cup coconut flour 100g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
Preheat the oven to 200°C
In a large bowl beat the eggs with the sugar. Add the oil and milk and beat until it is integrated. Then add the carrot and nuts and mix with a fork. Once all integrated add the dry ingredients little by little while you go mixing.
Distribute the mixture in 12-18 non-stick donut molds (varies according to the size of the mold) or in muffin molds. And bake for 10-12 minutes or until they start to brown on top.
Let cool and finish with cream cheese and a good amount of cinnamon sprinkled on top.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.