Indulge in Guilt-Free Delight with Carrot Cake Donuts

CARROT CAKE DONUTS

Ingredients:

For the donuts -

• 100g gluten-free flour
• 80g Natvia Synbiotic natural sweetener
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3 tablespoons natural yogurt (can be dairy-free)
• 1 banana, mashed
• 50ml oat milk
• 1 tablespoon oil
• 1 teaspoon vanilla extract
• 1 large carrot, grated
• 50g raisins or sultanas

For the frosting

• 200g Quark or fat-free Greek yogurt
• 2 tablespoons Natvia Synbiotic natural sweetener
• Granola, to decorate 
• Edible dried flower petals (optional)

Make them!

1. Mix together the flour, sweetener, cinnamon and baking powder in a bowl. Whisk together the yogurt, banana, milk, oil and vanilla then pour into the bowl along with the carrot and raisins/sultanas and mix well.
2. Spoon between a 6-hole silicone donut tin and fill each to the top. Bake at 180C for 20-25 minutes until golden and risen.
3. Meanwhile beat together the Quark and sweetener. Once the donuts have cooled, pop each one out onto a wire rack then spoon over some of the frosting on top of each to cover. 
4. Sprinkle over granola and edible flower petals over - then enjoy!