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GLUTEN FREE CARROT CAKE DONUTS BY LYDIA BAKES

April 27, 2015
GLUTEN FREE CARROT CAKE DONUTS BY LYDIA BAKES

Get the 'WOW' factor with these carrot cake donuts by New Zealand blogger + baker, 'Lydia Bakes'. And what's better, they're gluten and dairy free - meaning every guest will be able to dive in and devour!

Over to you Lydia:

These carrot cake donuts are nice, soft and fluffy and taste great with a double dipping of lemon glaze icing. You can decorate them how you like, I chose teeny tiny silver cachous because I think they look badass and crushed merinuges because I had them on hand from an Easter baking project I was working on. Most of the ingredients used here are easy to find in your local supermarket, happy baking everyone!

INGREDIENTS (makes approx. 14 donuts)

CAKE

  • 200g gluten free flour mix (I used Healtheries)
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. cinnamon
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla essence
  • ½ cup coconut oil (liquid)
  • 2/3 cup brown sugar
  • 2 carrots grated (approx 1 1/2 cups)
  • 1-2 tbsp. water

ICING

    • 3 cups icing sugar
    • 6 tbsp. melted dairy free margarine
    • 1 tbsp. lemon juice (or to taste)
    • 2-3 tbsp. milk
    • Food colouring and sprinkles (optional)

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METHOD

CAKE

    • Preheat oven to 180 degrees C and grease a donut tin with oil spray or coconut oil.
    • Sift dry ingredients and set aside
    • In a large bowl, whisk the eggs lightly then add vanilla, oil and brown sugar and beat until combined.
    • Add the carrot and mix until combined.
    • Add the dry ingredients and mix together until incorporated, if mixture is too dry add a little water.
    • Spoon into donut tin until about half full and spread with the back of a spoon to create a flat surface.
    • Bake for 10 minutes or until skewer inserted comes out clean.
    • Leave to stand five minutes in the tin then turn out onto a cooling rack to cool before decorating.

ICING

    • Sift the icing sugar into a large bowl and add margarine and lemon juice and mix until combined.
    • If the icing is too thick add a little milk, you want the icing to be smooth and spreadable, not too liquidy.
    • Divide mixture between bowls and add food colouring (I used Americolor gels: Electric Pink, Electric Blue and Wilton gel: Lemon Yellow).
    • Microwave icing for 5-10 seconds to slightly warm it and make it easier for dipping, mixing after heating.
    • Dip donuts in icing and decorate with sprinkles straight away.
    • Continue with each of your colours, when icing gets too thick or cold just pop back in the microwave for 5-10 seconds again.

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CREDITS

PHOTOGRAPHY + RECIPE Lydia Bakes