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Filled carrot cake donuts with cream cheese frosting

makes 8

When I was a child I was able to eat donuts from the stores, as peanut butter everything was not a thing then. Krispy Kreme’s in Tesco where just jelly, glazed and original (the holy trinity). In California, Safeway had the most amazing original donuts and I use to have one every week (maybe day). I didn’t realise how lucky i was and that one day my original donuts would be sitting next to a Nutella filled and pb &j donuts. Now there are vegan donuts made with almond milk and everything may contains nuts. So what do i do when i want something but cant have it?! I make it myself!

Carrot cake has the best flavours and the cream cheese frosting is what dreams are made of. This recipe calls for a donut pan but i only have one that is for mini donuts and I wanted big filled donuts so I just scooped them on a pan (like you would cookie dough) and they just rose like dough, then i filled them with frosting.

Filled carrot cake donuts with cream cheese frosting


Donut ingredients


  • 64g light brown sugar

  • 52g caster sugar

  • 118ml sunflower oil

  • 2 medium eggs

  • 65g greek yogurt (Fage)

  • 1 ½ tsp vanilla extract

  • 50g shredded carrot (Tesco has ready shredded)

  • 192g cups plain flour

  • 1 ½ tsp cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp nutmeg

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 20g sunflower seeds (if you want that nutty taste - blended or whole)


Frosting ingredients


  • 3 Tbsp butter, softened

  • 3 Tbsp cream cheese, softened

  • 192 g icing sugar

  • 1 tsp vanilla extract

  • 1 ½ Tsbp milk

Method


  • Pre-heat oven to 425, and lightly spray a donut pan with cooking spray.

  • Cream together the sugars and oil. Add in the greek yogurt, eggs, and vanilla, mixing well. Add in the shredded carrot and mix quickly.

  • In a large bowl, combine the gluten-free flour, xanthan gum (if necessary), cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.

  • Add the dry ingredients to the wet ingredients, mixing well. Add the ½ cup pecans to the batter, and mix just until evenly dispersed.

  • Transfer the dough to a piping bag or a large plastic bag with a corner snipped off, and evenly pip the better into the donut pan cavities.

  • Bake the donuts at 425 degrees for 5 minutes, then lower the temperature to 350 degrees without opening the oven and bake for another 5-7 minutes, or until slightly golden and cooked through.

  • Remove from the oven and transfer the donuts to a cooking rack.

  • To make the icing, beat together the softened butter and cream cheese, add in the vanilla, followed by the powdered sugar, and beat until smooth. Add in the milk ½ teaspoon at a time, until the cream cheese frosting is sufficiently thinned out.

  • Once the donuts are cool, dip the top side into the cream cheese frosting. Return to the cooling rack and sprinkle the tops of the donuts with the remaining ¼ cup of toasted pecan pieces.

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