Instead of doughnuts, why not bake a healthy cake enriched with olive oil for Chanukah? This one can also be served warm as a dessert. 

Method:

• Preheat the oven to 180°C/gas mark 4 and line a deep cake tin, 23cm in diameter. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the salt and nuts.
• Beat the eggs with the sugar in a separate bowl.
• Make a well in the centre of the dry ingredients and add the olive oil, juice, zest, and vanilla. Add the egg and sugar mixture and quickly mix to a smooth batter.
• Fold in the grated carrots. Spoon into the prepared cake tin and bake in the oven for 40–50 minutes. To test if it is cooked, insert a skewer in the centre — it should come out clean.
• Let the cake cool in the tin for 20 minutes, and then turn out onto a wire rack to cool completely.
• To make the icing: combine the lemon juice with the icing sugar, mix to a smooth, runny paste and drizzle over the cake.
• This cake will last for a few days if kept in a cool place. It also freezes well.
• Variation: for an aromatic version, add the crushed seeds of 3 cardamom pods (discard the husks).

Adapted from ‘Warm Bagels and Apple Strudel’ by Ruth Joseph & Simon Round, Kyle Books