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–+ servings
David Knox Vale

Gluten Free Carrot Cake Donuts

These easy and healthy baked carrot cake donuts are topped with a quick cream cheese frosting! This recipe is perfect for dessert or an easy sweet snack! Made with a mix of almond flour and coconut flour, and a dairy free cream cheese, they’re dairy free and gluten free too!
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Prep Time 45 minutes
Cook Time 55 minutes
Servings: 8 donuts
Course: Dessert
Ingredients Method Video

Ingredients
  

  • 1 ¼ cup blanched almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground ginger
  • 2 eggs, at room temperature
  • 1/3 cup coconut oil, melted, and cooled
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla
  • ½ cup carrots, grated
  • 1/3 cup walnut, finely chopped

Method
 

  1. Preheat the oven to 350 degrees F. Spray donut pan with cooking spray.
  2. In a medium bowl, mix the dry ingredients (almond flour through nutmeg). Set aside.
  3. In a large bowl, whisk together eggs, coconut oil, honey, and vanilla.
  4. Fold the dry ingredients into the wet ingredients until just combined. Then gently fold in grated carrots and walnuts.
  5. Place batter into a large ziplock bag (or piping bag). Trim off one of the corners and pipe batter into the donut tins.
  6. Bake in the oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let donuts cool for 5 minutes in the pan and then remove to a wire rack to let the donuts cool completely. (Don’t frost until completely cool or frosting will slide right off!)
  8. For the cream cheese frosting: Using an electric mixer, mix frosting ingredients until thoroughly combined. If too thick add more almond milk, until you reach desired consistency.
  9. Spread frosting evenly over donuts.

Video

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