Carrot Cake Doughnuts Paired With Riesling

Sit back and enjoy this tasty little doughnuts with the family while keeping your glasses full with your favourite Vrede en Lust Early Mist Riesling 2018.

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

Carrot Cake Doughnuts

  1. Preheat the oven to 160 °C.
    Grease a doughnut pan with non-stick cooking spray.
  2. 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.
  3. Whisk in the sour cream, flour, and zest until smooth.
  4. Place the mixture in a measuring jug and pour it into the doughnut pans.
  5. 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. 


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