Fried Carrot, Pumpkin & Strawberry donuts
A soft, naturally sweet cake combining carrot, pumpkin, and strawberries, lightly fried or pan-cooked for a golden crust. It’s eggless, uses minimal sugar, and packed with fiber and antioxidants. Perfect as a dessert or breakfast treat.
⏱️ Time
Prep: 15 min
Cook: 15–20 min
Total: ~35 min
🛒 Ingredients
For the batter:
½ cup grated carrot
½ cup grated pumpkin (raw, firm)
½ cup chopped strawberries (or mashed)
¾ cup all-purpose or whole wheat flour
2 tbsp oats flour (optional, for texture)
2 tbsp maple syrup or honey (or to taste)
¼ tsp baking powder
¼ tsp baking soda
¼ tsp cinnamon (optional)
Pinch of salt
2–3 tbsp plant-based milk or regular milk (for binding)
1 tsp vanilla extract
For frying:
1–2 tbsp olive oil or coconut oil
👩🍳 Instructions
1. Prepare the batter
In a bowl, mix carrot, pumpkin, and strawberries.
Add flour, oats flour, baking powder, baking soda, cinnamon, and salt.
Mix in maple syrup, milk, and vanilla to form a thick but spoonable batter.
2. Cook the cakes
Heat a non-stick pan with 1 tsp oil over medium heat.
Spoon batter into small cakes (2–3 tbsp each).
Flatten slightly and cook 3–4 minutes per side until golden brown.
Repeat with remaining batter, adding more oil if needed.
3. Serve
Serve warm, optionally with a drizzle of yogurt or vegan cream and fresh strawberries on top.
Can dust lightly with cinnamon or powdered sugar for extra presentation
🌟 Tips
Use ripe strawberries for natural sweetness.
Pumpkin adds moisture—if too wet, reduce milk slightly.
For extra Mediterranean flair, sprinkle chopped pistachios or walnuts on top.
❓ frequently Asked Questions FAQ
Is it vegan?
✔ Yes, use plant-based milk and maple syrup.
Can it be baked instead?
✔ Yes! Bake at 180°C (350°F) for 15–18 min in a greased pan or muffin tray.
Good for weight loss?
✔ High fiber, low sugar, nutrient-dense—satisfying sweet craving without overload.
🥗 Nutrition information
Calories: 120–140
Protein: 3g
Fiber: 4g
Sugar: 6–8g (from fruit & maple syrup)