Description
These baked carrot cake donuts are a delicious, wholesome alternative to traditional fried donuts. Packed with grated carrots, warm spices, and a creamy glaze, they’re perfect for breakfast or dessert—no oatmeal needed!
Ingredients
Scale
For the Crust:
- For the donuts:
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup grated carrots (packed)
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1 large egg
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- For the glaze:
- 1/4 cup Greek yogurt (plain)
- 2 tbsp cream cheese (softened)
- 1 tbsp honey
- 1/2 tsp vanilla extract
- Optional toppings:
- Chopped walnuts
- Shredded coconut
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a donut pan with coconut oil or non-stick spray.
- In a large bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix grated carrots, maple syrup, applesauce, egg, melted coconut oil, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Spoon batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 12-14 minutes, or until a toothpick inserted comes out clean.
- Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze: Whisk together Greek yogurt, cream cheese, honey, and vanilla until smooth.
- Once donuts are completely cool, dip the tops into the glaze and sprinkle with optional toppings if desired.
- Let glaze set for 10 minutes before serving.
Notes
Store leftover donuts in an airtight container in the fridge for up to 3 days. For a dairy-free option, use coconut yogurt and vegan cream cheese in the glaze.