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Indulge in Guilt-Free Delight with Carrot Cake Donuts

Indulge in Guilt-Free Delight with Carrot Cake Donuts



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! 

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