Carrot cake doughnuts

Ingredients

• 2carrots, grated
• 80 gplain yoghurt (or soya yoghurt)
• 65 mlmilk (dairy or plant-based)
• 130 mlneutral oil
• 200 gplain wheat flour
• 1/2 sachetbaking powder
• 2 gsalt
• 100 gcaster sugar
• 1 teaspoonground cinnamon
• 1 teaspoonfour-spice blend
• 1/2 teaspoonground nutmeg
• 100 gcream cheese
• 50 gwhite chocolate
• to tasteground cinnamon, for dusting

Instructions

1. 1

   Mix the batter

   Preheat the oven to 180 °C. Peel and finely grate the carrots. In a bowl, stir together the yoghurt, milk and oil, then mix in the grated carrots. Add the flour, baking powder, salt, sugar, 1 teaspoon cinnamon, four-spice blend and nutmeg. Mix just until the batter is even; avoid overworking it.

2. 2

   Fill and bake

   Spoon the batter into a doughnut pan, filling each well without going right to the rim. Bake for 20 minutes, until the doughnuts are lightly golden and soft. Leave them to cool for a few minutes before turning them out, then let them cool completely.

3. 3

   Make the glaze

   Melt the white chocolate gently in a bain-marie or in short bursts in the microwave. Stir it into the cream cheese until the glaze is smooth and soft.

4. 4

   Glaze and finish

   Spread the glaze over the cooled doughnuts with a spatula or pipe it on. Dust with a little cinnamon and leave the glaze to settle for a few minutes before serving.

What are carrot cake doughnuts?

These are baked, ring-shaped cakes flavoured with grated carrot and the familiar warm spices of carrot cake. The recipe takes its cue from Anglo-Saxon-style carrot cake, while using a doughnut pan to make individual portions.

Carrot: finely grated carrot brings sweetness and moisture to the batter. The yoghurt, milk and oil help keep the baked doughnuts tender, while the cream cheese and white chocolate make a creamy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 6g protein, 49g carbs, 29g fat.

The flour and sugar provide most of the carbohydrates, while the oil, cream cheese and white chocolate account for much of the fat. Flour, yoghurt, cream cheese and chocolate contribute some protein, though these doughnuts are mainly a sweet treat. Pair one with plain yoghurt or fruit for a more balanced serving.

The spice blend

Cinnamon, four-spice blend and nutmeg give the batter its gently warming flavour. Four-spice blends can vary, so the result may be a little more peppery or aromatic depending on the mix you use.

Measure the spices into the dry ingredients before mixing, so they are distributed evenly rather than clumping in the batter.

Mix for a tender crumb

Wet ingredients: stir the yoghurt, milk and oil together first, then coat the grated carrot in the mixture. This helps the carrot spread through the batter.

Dry ingredients: add the flour, raising agent, salt, sugar and spices together. Stop mixing as soon as no dry patches remain; prolonged mixing can make the doughnuts less tender.

Fill the doughnut pan

Leave a little space at the top of each well rather than filling it to the edge. The batter needs room to rise in the oven without spilling over and obscuring the ring shape.

A spoon works well for portioning, as the recipe directs. Try to keep the wells similarly filled so the doughnuts bake at roughly the same pace.

Check for doneness

The stated baking time is 20 minutes at 180 °C. Look for a lightly golden surface and a soft set rather than waiting for a dark crust.

Cool the doughnuts briefly before turning them out, then allow them to cool completely. Warm doughnuts can break when removed, and heat can loosen the cream cheese glaze.

Make a smooth glaze

Melt the white chocolate gently, either over a bain-marie or in short microwave bursts, and stir between bursts if using the microwave. Slow melting helps avoid scorching the chocolate.

Mix it with the cream cheese until smooth, then spread or pipe it onto the cooled doughnuts. A final dusting of cinnamon adds a little extra spice.

Serving ideas

Serve the doughnuts once the glaze has had a few minutes to settle. They work well as a sweet snack or alongside tea or coffee.

For a more balanced plate, pair one doughnut with plain yoghurt and fresh fruit rather than serving several on their own.

Recipe notes & tips

• Grate the carrots finely so they distribute well through the batter.
• Use a neutral-flavoured oil so the spices and carrot remain prominent.
• Mix the batter only until it is homogeneous to help keep the doughnuts soft.
• Leave room at the top of each doughnut well for the batter to rise.
• Cool the doughnuts completely before adding the cream cheese glaze.
• Melt the white chocolate in short, gentle stages to avoid overheating it.

Variations

• Soya option: use soya yoghurt and plant-based milk as suggested in the ingredients.
• Extra cinnamon: add a little more cinnamon to the glaze or its final dusting.
• Spice adjustment: reduce the four-spice blend slightly for a milder flavour.
• Glaze finish: pipe the cream cheese mixture on for a more defined topping.
• Plain topping: leave off the glaze and finish the cooled doughnuts with cinnamon.

Common mistakes to avoid

• Overmixing the batter: stop as soon as it is even to avoid a tougher crumb.
• Overfilling the pan: leave space at the rim so the doughnuts can rise neatly.
• Turning them out too soon: cool for a few minutes first to help them hold their shape.
• Glazing warm doughnuts: wait until they are completely cool so the topping does not run.
• Melting chocolate too quickly: use a bain-marie or short microwave bursts to prevent scorching.

How to store

Store the glazed doughnuts in an airtight container in the fridge and eat within 3 days. Let them come towards room temperature before serving; avoid microwaving the glazed doughnuts, as the topping can soften.

Frequently asked questions