Carrot Cake Doughnuts


100 g Spelt Flour

1 tsp baking powder

pinch of salt

1 tsp mixed spice

75 g coconut sugar

25 g chopped walnuts

1 large carrot grated

50 g coconut oil (plus more to grease tin)

100 ml almond mIlk

1 tbsp almond butter

1 flax egg

Ingredients for the icing:

150 g Nush Cream Cheese

3 tbsp of maple syrup

splash of almond mIlk

These carrot cake doughnuts are baked, so are so much healthier than shop-bought versions.. you will need to invest in a doughnut tin, but trust us, it’s so worth it to create healthy, free from, super cute treats like these!


In a bowl, add the flour, baking powder, salt, spices, coconut sugar and walnuts and stir until combined

Mix together the almond mIlk, coconut oil, almond butter, flax seed egg and mix well, add this and the grated carrot until the batter forms and no dry bits are left

Grease a 6 hole doughnut tin and fill each one three quarters of the way, before baking for 12 minutes on 180 degrees Celsius

Leave to cool in tin completely before removing and placing on wire rack