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Gluten Free Baked Carrot Cake Donuts

These Gluten Free Baked Carrot Cake Donuts are made in one bowl, are naturally sweetened and Paleo-friendly! Coconut cream frosting finishes them off perfectly!
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 Donuts
Calories 299kcal
Author Taylor


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


Gluten free baking really required perfect measurements, so weighing out your flours is highly recommended.
*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.


Calories: 299kcal | Carbohydrates: 24.8g | Protein: 4.8g | Fat: 22.6g | Saturated Fat: 14.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 61mg | Sodium: 64mg | Potassium: 54mg | Fiber: 3.5g | Sugar: 18.7g | Vitamin A: 1200IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.9mg