1 HOUR 20 MINUTES. SERVES 6
I have to admit I do not have much of a sweet tooth, but when I am craving something sweet or had to pick a dessert on the menu, carrot cake is always a must. Seen as how Easter is just around the corner and we will all be making our desserts and baked goods this year I thought why not give you all something to try out.
I tried to keep these relatively light and healthy by packing them with carrot and baking them instead of frying, so considering they are a dessert or treat they are not the worst.
I did however have a bit of a problem with the whipped topping, it took a LONG time. I only had caster sugar in my house so I had to improvise. If you have a free standing mixer you should be fine. but if you don't, I warn you this may cause arm injury.
75g plant based butter
75g caster sugar
1 tbs ground flax with 3 tbs water(flax egg)/same with chia/1 egg replacer
100ml plant based milk
2 tbs apple cider vinegar
160 all purpose flour
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking powder
120g carrot, grated or blitz in blender.
1 large tin of chickpeas drained - you want the chickpea water 'aquafaba' - it should be 200g
200g caster sugar (or same amount as chickpea water)
1/2 tsp cream of tartar
1 vanilla bean or 1 tsp vanilla extract, not oil!
Firstly, preheat the oven to 425F or 220C.
Lightly grease the donut pan with coconut oil or any neutral oil.
Prepare your buttercream. In a jug add the plant based milk and vinegar. Stir and let sit until needed.
In a large bowl cream the butter and sugar together with a whisk. Beat it until light and fluffy.
Add the flax egg or egg replacer and milk and mix well.
In a separate bowl add the flour, cinnamon, salt & baking powder. Mix well.
Slowly add the dry ingredients to the wet, mixing well.
When everything is well combined use a spatula to fold in the carrot.
Transfer the mix to a piping bag or a zip lock bag if you do not have one.
Cut a corner about 1/2 inch long off the zip lock or piping bag. Squeeze the mixture into each circular donut mould.
Bake in the oven for 25 minutes.
While baking prepare the frosting. Drain a can of chickpeas reserving the liquid. Store chickpeas in an airtight container to use in a salad or curry.
In a large metal bowl weigh the amount of chickpea liquid, I had 200g. Add equal parts caster sugar to chickpea liquid, 1 tsp vanilla extract and 1/2 tsp cream of tartar.
Beat this with an electric whisk or with the whisk attachment of a free standing mixer.
Beat for 8 minutes until thick and glossy.
Heat a sauce pan with a small amount of water on medium heat. Place the bowl over the saucepan making sure the base of the bowl is not in the water. Beat again for a further 6 minutes.
Take the bowl off the heat and continue beating until the mixture has returned to room temperature, 5 minutes.
Take the donuts out of the oven, allow cool on a wire rack. Once cool, trim off any 'over flow' donut so that they are nice and round. Use these excess crumbs as decoration for your donut. Roughly chop them.
Dip each donut in the whipped frosting. Sprinkle with carrot cake crumb mixture and cinnamon.