Ingredients
makes 12- 240g self-raising flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp sea salt
- 85g soft brown sugar
- 2 tsp cinnamon
- ½ tsp allspice
- ½ tsp ground ginger
- ½ tsp nutmeg (optional)
- 150g carrots, grated (2 medium carrots)
- 200ml soya milk
- 30ml vegetable oil
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
Glaze
- 75g icing sugar, sieved
- 1–2 tbsp soya milk
- 30g pecans, chopped
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 160°C. Grease a 12 ring donut pan.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, spices and sugar.
- In a measuring jug, whisk together the oil, soya milk, vanilla extract and apple cider vinegar.
- Pour the wet mixture into the dry ingredients and mix together. Stir in the carrots.
- Spoon the batter into the donut pan. Bake for 20 minutes until risen and golden.
- Use a knife to gently loosen the donuts around the edges, then tip them out onto a plate.
- To make the glaze, sift the icing sugar into a small bowl. Add the soya milk a spoon at a time and mix well. Dip the donuts in to coat the top half. Sprinkle with pecans before the glaze has set.
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