0 from 3 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10
Calories: 285 kcal
Course:
Dessert
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.
Cup of Yum
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.
Nutrition Information
Serving
1donut
Calories
285kcal
(14%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
81mg
(27%)
Sodium
148mg
(6%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
5240IU
(105%)
Vitamin C
3mg
(3%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 285
% Daily Value*
| Serving | 1donut | |
| Calories | 285kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 148mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 5240IU | 105% |
| Vitamin C | 3mg | 3% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.