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Carrot cake drop donuts

Serves   12
Prep time: 30 mins
Cooking time: 20 mins

Cinnamon sugar donuts meet carrot cake in this heavenly treat. With a crispy coated outside and a soft mellow centre, these carrot cake drop donuts are absolutely divine and sure to become your next crowd-pleasing dessert.





  • ½ cup + 2 Tbsp caster sugar 
  • 3 tsp ground cinnamon
  • 2 ¾ cups plain flour
  • 1 ½ Tbsp baking powder
  • 1 tsp mixed spice
  • 2 carrots, grated 
  • 2 Pams eggs
  • ¾ cup milk
  • Rice bran or vegetable oil for frying


  1. To make cinnamon sugar, stir together ½ cup sugar and 2 tsp cinnamon in a shallow bowl and set aside. 
  2. In a large bowl mix together the flour, baking powder, mixed spice, carrot and the remaining caster sugar and cinnamon until well combined.
  3. Combine the eggs and milk in a separate bowl, then gradually add into the flour and mix until a soft dough forms. 
  4. Bring a medium pot ½ full of oil to a suitable frying temperature (around 175°C) over a medium-high heat. Using floured hands, roll the dough into 12 balls then fry the donuts in batches for around 4-5 minutes or until golden brown and cooked through. 
  5. Drain on a paper towel and while still warm roll in the cinnamon sugar prepared earlier. Set aside to cool. 
Top tip

Serve your delicious donuts with a store-bought caramel sauce and chopped walnut for the perfect dipping accompaniment.