Serves: 12

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Preheat the oven to 180°C (160°C fan-assisted).
Mix the grated carrot, chopped walnuts, sultanas, sea salt, baking powder and brown rice flour in a large mixing bowl until combined.
In a separate bowl, beat the eggs with the sugar, oil and vanilla powder or bean paste. Stir into the dry mixture until thoroughly combined. Then pipe the mixture into your 12-hole doughnut tray, ¾ of the way up. Bake on the middle shelf for 20 minutes.
To make the cream cheese frosting, mix the cream cheese with the custard powder, agave nectar and lemon juice. Beat until smooth. Spoon into a piping bag and refrigerate.
Remove the tray of carrot cake doughnuts to a wire rack from the oven after 20 minutes. After 5 minutes carefully insert a sharp knife around the edge to release them. Leave on the wire rack until cooled.
When cool, pipe with the cream cheese frosting and sprinkle with a touch of ground cinnamon and chopped walnuts.

Ingredients

Name: Recipe: Gluten-free carrot cake doughnuts with cream cheese frosting
Yield: 12
Ingredients: 1 carrot, grated 40g walnuts, chopped 60g sultanas 1 tsp cinnamon 2 pinches sea salt 1 tsp baking powder (gluten-free) 120g brown rice flour 100g coconut sugar 120g rapeseed oil 2 eggs, large 1 tsp vanilla powder/bean paste Cream cheese frosting: 250g cream cheese 2 tsp custard powder 5 tsp agave nectar or honey 1 tsp lemon juice Garnish: Cinnamon for sprinkling 35g chopped walnuts; 

1 carrot, grated

40g walnuts, chopped

60g sultanas

1 tsp cinnamon

2 pinches sea salt

1 tsp baking powder (gluten-free)

120g brown rice flour

100g coconut sugar

120g rapeseed oil

2 eggs, large

1 tsp vanilla powder/bean paste

Cream cheese frosting:

250g cream cheese

2 tsp custard powder

5 tsp agave nectar or honey

1 tsp lemon juice

Garnish:

Cinnamon for sprinkling

35g chopped walnuts