Carrot cake doughnuts

Carrot cake doughnuts

Ingredients

makes 12
  • •240g self-raising flour
  • •½ tsp baking powder
  • •¼ tsp bicarbonate of soda
  • •¼ tsp sea salt
  • •85g light brown sugar
  • •2 tsp cinnamon
  • •½ tsp nutmeg
  • •¼ tsp ground ginger
  • •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
  • •1-2 tbsp soya milk
  • •30g pecans, chopped

Directions

Cooking mode
  1. 1. Preheat the oven to 160°C. Grease a 12 ring donut pan.
  2. 2. In a large bowl, combine the flour, baking powder, bicarbonate of soda, salt, spices and sugar.
  3. 3. In a measuring jug, whisk together the oil, soya milk, vanilla extract and apple cider vinegar.
  4. 4. Pour the wet mixture into the dry ingredients and mix together. Stir in the carrots.
  5. 5. Spoon the batter into the donut pan. Bake for 20 minutes until risen and golden.
  6. 6. Use a knife to gently loosen the donuts around the edges, then tip them out onto a plate.
  7. 7. 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.
Baker Beanie Author

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