Recipe: Gluten-free carrot cake doughnuts with cream cheese frosting

Gluten-free doughnuts with no refined sugar and a delicious cream cheese frosting. Not just a healthy treat for children, but for adults too. You will need two, non-stick doughnut trays to bake these.

  • place SERVES 12
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  • Preheat the oven to 180°C (160°C fan-assisted).
  • Mix the grated carrot, chopped walnuts, sultanas, sea salt, baking powder and brown rice flour in a large mixing bowl until combined.
  • In a separate bowl, beat the eggs with the sugar, oil and vanilla powder or bean paste. Stir into the dry mixture until thoroughly combined. Then pipe the mixture into your 12-hole doughnut tray, ¾ of the way up. Bake on the middle shelf for 20 minutes.
  • To make the cream cheese frosting, mix the cream cheese with the custard powder, agave nectar and lemon juice. Beat until smooth. Spoon into a piping bag and refrigerate. 
  • Remove the tray of carrot cake doughnuts to a wire rack from the oven after 20 minutes. After 5 minutes carefully insert a sharp knife around the edge to release them. Leave on the wire rack until cooled. 
  • When cool, pipe with the cream cheese frosting and sprinkle with a touch of ground cinnamon and chopped walnuts.



1 carrot, grated  

40g walnuts, chopped 

60g sultanas

1 tsp cinnamon 

2 pinches sea salt

1 tsp baking powder (gluten-free)

120g brown rice flour

100g coconut sugar 

120g rapeseed oil

2 eggs, large

1 tsp vanilla powder/bean paste

Cream cheese frosting:

250g cream cheese

2 tsp custard powder

5 tsp agave nectar or honey

1 tsp lemon juice


Cinnamon for sprinkling 

35g chopped walnuts

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