These gluten free baked carrot cake donuts are made in one bowl, are naturally sweetened and are also paleo donuts! Coconut cream frosting finishes them off perfectly!
Gluten Free Baked Carrot Cake Baked Donuts
Happy Monday friends!
And, a good Monday it is going to be. You know WHY?
Because it is going to solve the biggest problem that I know is going on in your head right now:
“Easter is coming up (you know, like in 2 weeks!) and that means that the cake of the carrot variety, that is LOADED with all the oil-and-sugar-that-I-can’t-even-pretend-that-I-am-eating-a-salad-because-it-has-vegetables, will be on the menu.”
Don’t lie. I know feel the turmoil radiating from your brain THROUGH MY SCREEN.
But, have no fear because
GOLDEN BLOSSOM HONEY is here.
Have you guys tried it? I know what you’re thinking (apparently this post is all about trying to read your mind. JEDI.) “Oh TAYLOR, it’s just honey. Honey is honey is honey. Nothing special there.”
But, let’s just think through that again because GOLDEN BLOSSOM HONEY justsohappens to be a 100% made in the USA, and pure blend of White Clover, Orange Blossom, and Sage Buckwheat Honey. This gives the sweet clover flavor a hint of citrus and a more earthy flavor.
I mean, 3 times the deliciousness in one? I am not a pushy person, but I’ll push my way to the FRONT OF THE LINE to sign up for that.
PLUS, it’s naturally gluten free, the 24oz bottle is is Kosher for Passover, AND has a lower moisture content than most honeys which makes it thicker and richer for baking.
And that, my peeps, is why it makes the most perfect gluten free dairy free carrot cake that your mouth ever did taste.
This really is the perfect gluten free baked donut recipe. No crumblies. No dryness and most definitely no weird ingredients that you can’t pronounce or are too afraid to ask Google what they might be.
I’ve done that before. NEVAH AGAIN.
And what is more fun than a donut amIright? Donuts are like the children of the food WORLD. They’re so adorable that you just want to pinch their little cheeks. <– you understand me.
You really just can’t ever be mad at a donut. Especially these gluten free baked carrot cake donuts OR Gluten Free Pumpkin Donuts from Flippin’ Delicious!
Not that you have any reason to be.
Did we even mention that fact that this gluten free baked carrot cake donuts recipe is made in one bowl and topped with the easiest coconut cream and honey frosting EVER?
If you’re following along, that basically means that the ONLY effort you have to put forth into making gluten free baked carrot cake donuts happen to a face near you is, well, STIR.
And you thought bringing dessert to Easter was going to be hard.
Consider your life SAVED.
For the donuts:
- 3 Tbsp Coconut oil melted
- 1/4 Cup GOLDEN BLOSSOM Honey
- 1 Large egg
- 1 Large egg yolk
- 1/4 tsp Vanilla extract
- 1/2 Cup Almond Meal * 54g
- 1/4 Cup Coconut flour sifted (22g)*
- 1/8 tsp Salt
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 Tbsp Cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 Cup Finely grated carrots about 2 medium carrots
For the frosting:
- 1 13 oz Can of Full-fat coconut milk chilled over-night **
- 2 - 2 1/2 Tbsp GOLDEN BLOSSOM Honey to taste
- Unsweetened coconut flakes for garnish.
- Preheat your oven to 350 degrees 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 Ziploc back with the tip cut off) and pipe the batter into the donuts 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 tooth pick 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 rackand let cool completely before frosting.
- To make the frosting:
- Flip the can of refrigerator coconut milk upside down and drain out 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
Tips & Notes:
*Making sure to chill the coconut milk for 24 hours is essential, or else liquid and the coconut cream do not separate properly.
*** The honey in the frosting can cause the coconut cream to slightly yellow, so the donuts are best frosted right before serving.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
This post is sponsored by GOLDEN BLOSSOM HONEY. Thank you so much for allowing me to continue creating great content for you by supporting partnerships that Food Faith Fitness believes in, and loves to work with!
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