These Gluten-Free Baked Carrot Cake Donuts are naturally sweetened and Paleo-friendly!
Exciting news! A while ago I was in the mood for something carrot cake-flavored that wouldn’t totally sabotage my dietary needs—and I came up with the perfect recipe: carrot cake donuts that just so happen to be totally Paleo-friendly, dairy-free, and gluten-free! Are you as excited as I am? Well, wait until you sink your teeth into one of these babies!
If you need something sweet to bring to a spring brunch spread (or an Easter breakfast!), boy, are you going to love this one. These donuts solve the issue of craving a sweet treat but not craving the feeling of needing to go into a sugar crash coma an hour later. They are fluffy, perfectly spiced, naturally sweetened with honey, and oh-so-snackable.
I had an audience taste-test these donuts while hosting a super low-key pre-Easter coffee thing (aka, me and my friends gossiping over coffee and pastries while my dog snuck crumbs off of the floor). The feedback? These donuts hit all the high points. My crew loved the warm cinnamon-spice vibe and the slight crunch from the coconut flakes on top, and they were pleasantly surprised by the soft texture that didn’t feel like a gluten-free science project. Safe to say, they were a hit.
Are Gluten-Free Baked Carrot Cake Donuts Healthy?
Can a donut be healthy? That’s debatable, but I will say this: these donuts are definitely healthier than your standard bakery version. They are made with natural ingredients and no refined sugar, which at least puts them ahead of the store-bought variety. However, they’re still a treat, and as such, they’re meant to be enjoyed in moderation.
As I mentioned, they also work for gluten-free, Paleo, and dairy-free diets. If you wanted to make them vegan, you could swap the honey for maple syrup, though the flavor will change slightly.
Let’s Talk Frosting
I’m a BIG fan of not making things too complicated. While I admit I occasionally like to take on an ambitious challenge in the kitchen, frosting is one of those things I really prefer to keep simple. This frosting is literally just chilled coconut milk and honey. That’s it. It’s sweet, decadent, and creamy and gives you that frosting hit without any fuss. Just make sure your can of coconut milk is fully chilled; I like to pop it in the fridge the night before. Otherwise, you might not get a clean separation between the coconut liquid and the cream.
How Do I Store Leftovers?
Store your leftover donuts in an airtight container in the fridge. They’ll stay fresh for about 3 days, but they’re definitely best in the first 24 hours when the frosting is fluffy and the donuts are still soft.
Serving Suggestions
These carrot cake donuts are to die for paired with a cozy Chai Latte. And for other carrot cake-themed goodies, check out this Gluten-Free Coconut Flour Carrot Cake Dip, these Gluten-Free Carrot Cake Truffles, and this Paleo Carrot Cake With Almond Flour.
Ingredients
For The Donuts:
- 3 tablespoons coconut oil melted, plus extra for greasing the pan
- 1/4 cup raw honey
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/2 cup almond meal 54 grams
- 1/4 cup coconut flour sifted, 22 grams
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely grated carrots
For The Frosting:
- 1 full-fat coconut milk (13-ounce can) chilled
- 2 tablespoons raw honey or to taste
- unsweetened coconut flakes for garnish
Instructions
- Preheat your oven to 350°F and generously rub a donut pan with coconut oil.
- In a large bowl, beat together the melted coconut oil and honey. Add in the egg, egg yolk, and vanilla extract, beating until well combined.
- Add the almond meal, coconut flour, salt, baking powder, baking soda, cinnamon, and nutmeg into the honey mixture and stir until well combined and smooth. Stir in the grated carrots until evenly incorporated. Let the batter stand for 10 minutes to allow the coconut flour to start absorbing the liquid.
- Once the batter has stood, transfer it to a piping bag (or a plastic bag with the corner tip cut off) and pipe the batter into the donut pan cavities, filling them only 3/4 of the way full and leaving a gap around the center for the donut to spread out.
- Bake until golden brown and a toothpick inserted in a donut comes out clean, about 10 minutes. Run a butter knife around the edge of each donut to loosen it, and then let cool in the pan for 30 minutes. Transfer to a wire rack and let cool completely before frosting.
- To make the frosting, flip the can of chilled coconut milk upside down and drain the liquid that rises to the top, leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about 3/4 cup of cream) and mix with the honey until smooth.
- Spoon on top of the donuts, spreading out evenly.
- Garnish with a sprinkle of coconut flakes and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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