Quick and easy cake bites made from puréed Baby Carrots garnished with traditional carrot cake toppings, rounded off with a glass of Vrede en Lust Riesling.
Ingredients
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
Icing
- 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)
Instructions
- 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 it 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.
Icing
- 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 scatters 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.
