Carrot Cake Doughnuts
Who doesn't love a good doughnut? These were such a hit on the blog, so I'm really happy to put this recipe back up! I used to absolutely love eating doughnuts along the seafront on a warm summer's evening. As there's a lot of science behind the baking of doughnut, I found them pretty tricky to recreate using alternative ingredients. But these carrot cake doughnuts, with their mix of carrot, spices and juicy raisins, are absolutely delicious! Drizzled with the pecan and maple sauce, they make such a dreamy dessert.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
- 2 Carrots, peeled and grated,60g (1/2 cup) Pecans, chopped,80g (1/2 cup) Ground Almonds,65g (1/2 cup) Buckwheat Flour,5 tsp Cinnamon,150ml (3/4 cup) Maple Syrup,80g (1/2 cup) Raisins,4 Flax 'eggs' (4tbsp Flax + 8tbsp Water),30g (1/4 cup) Coconut Oil, melted,60g (1/2 cup) Coconut Sugar
- 60g (1/2 cup) Pecans,150ml (3/4 cup) Maple Syrup,Pinch Cinnamon
Pre heat the oven to 180 degrees celsius and grease a doughnut tray with coconut oil.
Combine the flax with the water and leave to sit for around 10 minutes.
Place all of the doughnut ingredients into a bowl and mix together. Add in the flax 'eggs' and stir until well combined.
Spoon the mix into the doughnut moulds and bake for 25 minutes.
While the doughnuts are baking, make the sauce by grinding the pecans in a food processor until they form a flour. Transfer into a bowl and mix in the maple syrup and cinnamon.
To serve, drizzle the doughnuts with the sauce.