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Baked Carrot Cake Doughnuts

by Ruth Crump
on 3rd May 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Doughnuts don’t have to be fried to taste good! Aside from chocolate cake, carrot cake is one of my absolute favourites. This gluten free, low FODMAP variation on carrot cake is such a simple and tasty recipe


Baked Carrot Cake Doughnuts

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Ingredients

  • 100g ground almonds
  • 160g rice flour
  • 75g gluten free oat flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 2 tsp gluten free baking powder
  • 70g grated carrot
  • 120g melted coconut oil
  • 3 large eggs
  • 135ml maple syrup
  • 120ml coconut milk
  • 1 tbsp cider vinegar
  • To decorate
  • 250g dairy free cream 'cheese'
  • 2 tbsp maple syrup
  • Chopped walnuts & cacao nibs (optional)
Prep Time
Serves
12

Instructions

  1. Preheat the oven to 170c and lightly grease 2 6-hole doughnut tins with coconut oil

  2. In a large bowl, mix the ground almonds, rice flour, oat flour, spices and baking powder

  3. Add the oil, eggs, coconut milk and vinegar to your Ninja blender cup and pulse until combined

  4. Add the wet mixture, and grated carrot, to the bowl of dry ingredients

  5. Stir everything together until you have a thick batter

  6. Divide the batter between the greased doughnut holes

  7. Bake for 12 minutes until risen and fluffy

  8. Leave the doughnuts to cool for 5 minutes in the tray then gently remove them (running a palette knife around the edges should loosen them)

  9. Leave the doughnuts to cool on a cooling rack

  10. To make the cream cheese frosting, stir together the dairy free cream ‘cheese’ and maple syrup

  11. Spread the frosting on the top of each doughnut and sprinkle over the walnuts and cacao nibs (if using)

Ruth Crump


Read more posts by Ruth Crump