Recipe by Spamellab

The warm weather is here again which is the perfect time for carrot cake. We all know how to make regular carrot cake so why not mix it up a little and make Carrot Cake Donuts! You won’t believe how good they are baked instead of fried.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Serves: 6
  • Prep time: 30 minutes
  • Cooking time: 20 minutes
Metric | Imperial Measurement Conversions


  • 150 g oat flour
  • 75 g Natvia natural sweetener
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 50 g raisins or sultanas
  • 50 g walnuts
  • 200 mls almond milk
  • 3 tablespoons rapeseed oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • For the topping -
  • 150 g Quark
  • 2 tablespoons Natvia natural sweetener
  • Extra walnuts (+ rose petals + bee pollen) to decorate


  1. Preheat the oven to 180 degrees C and grease a 6-hole donut tin.
  2. Mix together the oat flour, Natvia, spices, raisins/sultanas and walnuts in a bowl.
  3. Whisk together the milk, oil, vinegar and vanilla and leave for 5 minutes. Pour into the dry ingredients and mix to combine then spoon into each one to fill to the top.
  4. Bake for 20 minutes until golden and risen. Leave to cool then place on a wire rack.
  5. Whip together the Quark and Natvia and leave in the fridge. Once the donuts have cooled, spread each one with the topping then decorate. Enjoy!



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