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Baked Carrot Cake Doughnuts

Baked Carrot Cake Doughnuts


Quick and easy cake bites made from puréed baby carrots garnished with traditional carrot cake toppings.

  • Serves: 12 |
    12 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 25 mins
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Carrot Cake Doughnuts
250g (½ bag) baby carrots, cooked
2 large eggs
½ C (125 ml) olive oil
80 ml (⅓ C) golden syrup
⅔ C (160 ml / 130 g) brown sugar
1 tsp (5 ml) vanilla essence
½ C (125 ml) sour cream
1¼ C (310 ml / 155 g) self-raising flour
zest of 1 orange

¼ C (60 ml / 30 g) icing sugar
¼ C (60 ml / 60 g) plain cream cheese, at room temperature
4 tsp (20 ml) warm water
½ tsp (2.5 ml) vanilla essence

To Serve
100 g walnuts, toasted and finely chopped
80 g white chocolate, made into curls
fresh mint leaves, to garnish (optional)

Carrot Cake Doughnuts
Preheat the oven to 160 °C.
Grease a doughnut pan with non-stick cooking spray.
Place the cooked baby carrots, eggs, olive oil, syrup, sugar and vanilla in a food processor and blend for 1 minute until puréed and smooth.

Whisk in the sour cream, flour and zest until smooth.
Place the mixture in a measuring jug and pour into the doughnut pans.

Bake for 12-15 minutes until firm and cooked through. Leave the cake doughnuts in the tins for 5 minutes before transferring to a cooling rack. Leave to cool.

Whisk all of the ingredients for the icing together until smooth.

To Serve
Dip the top of each cooled doughnut into the icing and allow the excess to drip back into the bowl. Place on a cooling rack that has been set over a tray and scatter the chopped walnuts and chocolate curls on top. Garnish with mint (optional).

Tip: To make white chocolate curls, use a vegetable peeler to peel off chocolate curls from the sides of a bar of white chocolate. Warm the sides of the bar up with the palm of your hand to make peeling the curls off easier. Refrigerate the curls until needed.