Preparation

• Cook the carrots in two separate pans, discarding the first pan. Drain well after cooking and remove as much water as possible.
• Purify the carrots and return to the heat to remove any remaining water. Once you have a dry, consistent purée, let it cool.
• Place the purée in a bowl and add the sugar, cinnamon, and orange zest. Blend the mixture and gradually add the flour. Then add the eggs, one at a time, stirring constantly. Add the baking powder and mix. Let the dough rest for 30 minutes.
• Using two spoons, form the dough into balls. Fry in hot oil over low heat. Once fried, remove them to a plate lined with paper towels. Finally, coat the doughnuts in sugar and cinnamon and serve when cool.
• Note: If you are diabetic, you should reduce the amount of sugar added to the recipe to 100g and consume one unit occasionally.