Yep, you read that right. Carrot cake doughnuts – that are low FODMAP! It’s not too good to be true, we’ve got the recipe right here for you. These doughnuts are a delicious treat that are surprisingly easy to make. The cinnamon sugar coating is optional, depending on how indulgent you’re feeling on the day you make them. They can be stored in the fridge for a few days (not that they will last that long!) and use a low FODMAP flour to ensure they fit into your low FODMAP diet.
This recipe is to celebrate National Doughnut Week in the UK from the 10th-18th of July!
This recipe features FODMAP Friendly certified flour: Orgran, White Wings, Semper, Det Glutenfrie Verksted, EQU and Lo-Fo Pantry
and FODMAP Friendly Lactose Free Milk: Liddells Lactose Free, Green Valley Creamery and Arla Lacto Free
Low FODMAP Carrot Cake Doughnuts
1 cup of low FODMAP flour – FODMAP Friendly certified flour: Orgran, White Wings, Semper, Det Glutenfrie Verksted, EQU and Lo-Fo Pantry
1/3 cup granulated sugar
1 tsp baking powder
½ tsp ground nutmeg
½ tsp salt
30g butter, melted
2 tbs vegetable oil
100mL lactose free milk – FODMAP Friendly Lactose Free Milk: Liddells Lactose Free, Green Valley Creamery and Arla Lacto Free
1-2 carrots grated (depending on the size of the carrots)
Cinnamon sugar coating – optional
1 cup sugar
1 ½ tsp cinnamon sugar
For the glaze
½ cup icing sugar
½ tsp vanilla extract
150g spreadable cream cheese (Check out FODMAP Friendly certified Green Valley Creamery Cream Cheese)
You will also need: a doughnut pan
1. Preheat the oven to 175°C (347°F) and spray the doughnut pan with oil.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, nutmeg and salt.
3. Next, in a separate smaller bowl combine the melted butter, egg, oil and milk with a whisk. Once combined, slowly add the wet ingredients to the dry ingredients and keep mixing until fully combined, gently add the carrots then stop as you don’t want to over-mix the batter.
4. Next you need to put the mixture into the doughnut pan. You can spoon the mixture in or use a plastic sandwich bag. Spoon the mixture into the bag and then cut out a corner. This way you can pipe the mixture into the pan. Only fill each doughnut to ¾ full.
5. Place in the oven and bake for 8-10 minutes.
6. While the doughnuts are in the oven, be sure to prepare the cinnamon sugar coating if you have chosen to include it. Once the doughnuts come out of the oven, one by one put the doughnut in the bowl with the cinnamon sugar and toss lightly to cover the doughnut. This needs to be done while the doughnuts are still warm.
7. For the icing, combine all the ingredients and spread onto the doughnuts once they have cooled.
Written by Jess Cheshire, Accredited Practising Dietitian