Home » Carrot Cake Donut Holes {Raw Food}

Carrot Cake Donut Holes {Raw Food}

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I am so happy to bring you this fabulous carrot cake donut holes recipe!

It’s been awhile since I’ve share a raw dessert and I am thrilled how these came together. They are composed of just a few simple ingredients yet pack all the flavor of carrot cake.

carrot-cake-donut-holes-13This is a nut-free recipe using just a small amount of sunflower and pumpkin seeds. These donut holes are packed with plant energy and nutrition that you would never find in traditional carrot cake.

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Donut holes that take only a few minutes of processing time.

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They are even delicious completely raw (without dehydrating or baking – store them in the fridge or freezer).

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Even though my oven will stay open a few inches wider than shown, I chose to bunch a towel to keep the gap smaller.

carrot-cake-donut-holes-14The oven ones have a great flavor that is just slightly different from the dehydrated version and just a little bit chewier from the higher heat – great texture and flavor.

Carrot Cake Donut Holes {Raw Food}

  • Yield: Approximately 42-44 donut holes

Ingredients

  • 1/2 cup raw pumpkin seeds (83g) (also called pepitas)
  • 1/2 cup raw sunflower seeds (90g)
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • heaping 1/2 teaspoon ground nutmeg
  • 1 1/4 cups packed carrot pulp from juicing (about 216g - from a little over a pound of carrots)
  • 2 cups pitted medjool dates (442g)
  • shredded coconut for rolling (optional)

Instructions

  1. Place pumpkin seeds, sunflower seeds, sea salt, cinnamon, and nutmeg in at least a 7-cup food processor fitted with the s-blade. Process until it resembles a granulated powder.
  2. Add in carrot pulp and dates. Process until well combined. Will involve scraping the sides down a few times.
  3. Form batter into balls using about a tablespoon size of dough. Roll in coconut, if doing so. Spread out over 2 dehydrator trays or a cookie sheet lined with parchment paper (if using the oven). Keep a bowl of water near, to dip your hands in, this helps keep the 'dough' from sticking to your hands.
  4. Dehydrate at 105F for 10-20 hours (I did 10) - they will be a great texture and flavor at 10 but could go longer if desired or climate is different than mine. If using an oven, preheat the oven to 200F or a warm setting and place on a center rack. Keep door propped open and bake for 3 - 3 1/2 hours.
  5. Store in a lidded container - preferably in the fridge.

Notes

I don't have exact nutritional information as I haven't found a site that has straight carrot pulp BUT calculated by the entire amount of carrots I started with minus sugar and calories from juice these would be between 80-100 calories for 2 with approximately 4g fat, 3g fiber, and 3g protein.

https://feedyourskull.com/2013/02/18/carrot-cake-donut-holes-raw-food/

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I always love finding delicious ways to use vegetable pulp from juicing. Pulp can even be frozen if you can’t get to it right away.

carrot-cake-donut-holes-12I think these could even be made sans the juicer, just take your carrots, chop them, and process them in the food process or blender, straining any liquid with a fine mesh sieve or nut milk bag.

Thank you for stopping by! Enjoy.

xoxo

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