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Carrot Cake Doughnuts

  • 250g (½ bag) Findus Baby Carrots, cooked
  • 2 large eggs
  • ½ C (125 ml) olive oil
  • 80 ml (⅓ C) golden syrup
  • ⅔ C (160 ml / 130 g) brown sugar
  • 1 tsp (5 ml) vanilla essence
  • ½ C (125 ml) sour cream
  • 1¼ C (310 ml / 155 g) self-raising flour
  • zest of 1 orange


  • ¼ C (60 ml / 30 g) icing sugar
  • ¼ C (60 ml / 60 g) plain cream cheese, at room temperature
  • 4 tsp (20 ml) warm water
  • ½ tsp (2.5 ml) vanilla essence

To Serve

  • 100 g walnuts, toasted and finely chopped
  • 80 g white chocolate, made into curls
  • fresh mint leaves, to garnish (optional)


Carrot Cake Doughnuts

Preheat the oven to 160 °C.

Grease a doughnut pan with non-stick cooking spray.

Place the cooked Findus Baby Carrots, eggs, olive oil, syrup, sugar and vanilla in a food processor and blend for 1 minute until puréed and smooth.

Whisk in the sour cream, flour and zest until smooth.

Place the mixture in a measuring jug and pour into the doughnut pans.

Bake for 12-15 minutes until firm and cooked through. Leave the cake doughnuts in the tins for 5 minutes before transferring to a cooling rack. Leave to cool.


Whisk all of the ingredients for the icing together until smooth.

To Serve

Dip the top of each cooled doughnut into the icing and allow the excess to drip back into the bowl. Place on a cooling rack that has been set over a tray and scatter the chopped walnuts and chocolate curls on top. Garnish with mint (optional).Tip: To make white chocolate curls, use a vegetable peeler to peel off chocolate curls from the sides of a bar of white chocolate. Warm the sides of the bar up with the palm of your hand to make peeling the curls off easier. Refrigerate the curls until needed