I used to make these doughnuts with finely grated Carrot only. One day I added some leftover canned crushed Pineapple, which I always add to ‘My Legendary Carrot Cake’, the flavour was improved and I liked it very much. Then I started adding Pineapple. Carrot only version is also very nice. If you use just Carrot, please alter the amount of Flour.


20 Balls


1 Carrot *about 100g, finely grated
3 tablespoons crushed OR finely chopped Pineapple *excess juice removed
4 tablespoons (1/4 cup) Caster Sugar OR Brown Sugar
1/4 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1 tablespoon Oil OR melted Butter
1 Egg
1 & 1/2 cups Self-Raising Flour
Oil for frying *plus extra for rolling the dough
Icing Sugar for dusting

  1. Place finely grated Carrot and crushed (OR finely chopped) Pineapple in a mixing bowl. Do not add excess juice from Pineapple as the dough would become too soft.
  2. Add Sugar, Salt, Cinnamon, Oil (OR Butter) and Egg, and mix to combine. Add Self-Raising Flour and mix to form soft dough. *Note: If the dough is too soft, you can add extra Flour, but do not add too much.
  3. Place Oil about depth of 5cm in a large saucepan and heat to about 160°C.
  4. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over.
  5. Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough. Dust with Icing Sugar and enjoy.