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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.