Carrot Cake Doughnut Holes

Last, but certainly not least, Jess is here to share a deliciously tasty treat with us.

For those of you who aren’t familiar with Jess or her blog, please go check it out. She has the ability to make her readers laugh at each post she writes. I always know when I go to her blog, I’m going to leave with a smile on my face and a craving for creative baking! [She played a big role in the concept around pancake peach cobblers]

Take it away, Jess!

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Hi everyone! I’m so psyched to be a part of Leanne’s guest post series while she’s out enjoying her time in Golden! Her blog is always on my “inspiration list,” and am honored to be sharing a recipe on the very blog I see so many wonderful ones on daily.

So, if there’s anything about me that you need to know…it’s probably that I have a problem.

It’s sort of a serious one.

I am a carrot cake freak. I may or may not have been bugs bunny in my past life.

Whether it’s carrotcakewaffles, carrotcakepancakes, carrotcakebakes, frenchtoast, carrotcakemuffins or even carrot cake smoothies – if I ever come up with a new base recipe there is almost a 100% chance that my next thought is “how do I carrotize this?”

Which is exactly what happened when I made (and became obsessed with) doughnut holes the other week.

My first rendition was blueberry, with the idea stemming from one of Sarenas recipes.

Those blueberry doughnut holes quickly stole my heart. I kept them in a tupperware at the back of the fridge, safe from the eagle eyes of the rest of my family. Hey, I share sometimes. That counts enough, right?

But next? Next was good old carrots.

I’m not really sure that I’ve ever even seen a carrot cake doughnut before…but that just gives you something to strive for, Dunkin’ Donuts.

Carrot Cake Doughnut Holes

Adapted from my BlueberryDoughnutHoles and Sarena’s GingerbreadCookieDoughBites

yields 10-12 bites

Ingredients

Dry

  • ½ c. brown rice or chickpea flour
  • ½ c. cashew flour (almond meal would work here, too)
  • ½ T. coconut flour
  • ¼ t. salt
  • ¼ t. baking powder
  • ¼ t. each: ground ginger, ground nutmeg, ground Saigon cinnamon
  • ⅛ t. ground clove
  • 2 T. shredded unsweetened coconut
  • 2 T. raisins, chopped
  • 1 T. date sugar (brown sugar would work here, too – or, I bet Leanne’s favorite coconut sugar would, too!)

Wet

  • 1 small banana
  • ¼ c. shredded carrot
  • 1 T. maple syrup
  • 1 (modified) flax egg – 1 T. milled flaxseed mixed with two tablespoons warm water and allowed to thicken

Coating

equal parts walnut meal, sugar and Saigon cinnamon

Procedure

In a medium sized mixing bowl, combine all of your dry ingredients. Set aside. In a small, wide bowl (like a cereal bowl) combine the ingredients for the coating.

In a small mixing bowl, mash the banana very well. Stir in the shredded carrot, maple syrup and flax egg.

Add the wet to dry and stir until combined.

Line a baking sheet with parchment. Roll spoonfuls of the batter into balls with your hands, and then roll in the coating. Line up on the baking sheet and freeze for 15-20 minutes (or just forget about them like I did…) and then preheat your oven to 350*F. Once preheated, remove from freezer and bake for 15-20 minutes. Allow to cool on the sheet.

**note that I say Saigon cinnamon, but really any cinnamon will do. I prefer Saigon as it has a bit of a … sweeter?…flavor than regular, which I prefer for the coating. It doesn’t taste like you’re chewing on a cinnamon stick ;) If you’re using regular I probably wouldn’t use as much cinnamon as sugar!**

I keep mine in an airtight container in the fridge. They’re even better the next day! While they may not taste like the real carrot cake with cream cheese frosting, they’re a good enough replacement for me.

What’s your favorite cake or dessert flavor to mimic?

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