Gluten Free Carrot Cake Donuts

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One of my friends jokingly suggested that I should open a healthy donut food truck. I guess I’m trying to expand my offerings. I’ve already shared my veggie lover’s donuts, and my chocolate lavender donut, and now I’m bringing you your springtime favorite gluten free carrot cake donut with amazingly simple cream cheese frosting. 

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Often when baking gluten free donuts they can become tough and dense because gluten is what provides the structure. One of my favorite additions to this recipe is the cream of tarter, it is optional, but it makes the texture of these donuts so rich and fluffy you won’t want them without it. If you aren’t familiar with cream of tarter, you can find it in your spices aisle. The only thing that makes these better is the simple cream cheese frosting made of cream cheese, honey and a little unsweetened almond milk. 

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Half of the fun of these donuts is decorating them. We toasted extra shredded carrot and some coconut to get that nest like texture. Then we topped them with some chocolate egg candies. What ways can you dream up to decorate them? 

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Gluten-Free Carrot Cake Donuts

Print Recipe

Servings

12 donuts

Servings 12 donuts

Gluten-Free Carrot Cake Donuts Print Recipe Servings 12 donuts Servings 12 donuts

Ingredients

• 6 eggs
• 2 Tablespoons Tahini
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 3/4 teaspoon Baking Soda
• 1 teaspoon cream of tarter
• 1/4 cup brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1.5 cup shredded carrots
• 1 cup shredded coconut

Cream Cheese Frosting

• 8 oz cream cheese room temperature
• 1/4 cup honey
• 1 teaspoon Unsweetened Vanilla Almond Milk

Servings: donuts

Instructions

1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
2. Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
3. In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
4. Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
5. Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
6. Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
7. Meanwhile, line baking sheet with aluminum foil, spread remaining shredded carrots on and bake for 5-10 minutes, add shredded coconut and bake for another 5 minutes until toasted.
8. For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
9. Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.

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