Gluten-free, high protein donuts filled with all the sweet flavor of your favorite spring-time dessert…carrot cake! The combination of soft, doughy donut texture with the fresh carrot cake flavor make for the ultimate sweet snack. Filled with veggie nutrients and sugar-free, these are the donuts you can feel good about eating!
Happy National Carrot Cake Day!
Were you aware that February 3rd is a full day in the calendar dedication to the deliciousness of carrot cake?! Well I wasn’t until I did some googling last month.
I have been teasing you all on Instagram with my homemade donut creations for weeks now and I knew if was probably time I actually SHARE one of the recipes. I recently made a carrot cake variety that was out of this world and judging by your responses to it on Instagram, I knew I couldn’t hold out on you any longer.
Well that’s when I got to thinking…when would be the perfect time to share these beauties? When I think carrot cake, I think of Spring! Easter! Sunny weather! Maybe it’s the bright, beautiful color of carrots or simple because we often serve carrots cake around Easter season.
Spring seemed like waaaay too long to wait to give you this recipe so my second option was to find a food holiday that fit the theme! National Carrot Day? Doesn’t even exist! (Though there is an INTERNATIONAL Carrot Day on April 4th) National Donut Day? Friday, June 3rd…way to far out. National Carrot Cake Day? February 3rd!! Perfect.
So the date was set. And now it’s finally arrived! May I present….Carrot Cake Donuts! Alternatively I was going to call them PROnuts because they’re so high in protein! They’re just so soft, dense, and cakey though that only the true name could do them justice.
Carrot Cake Donuts
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 donuts 1x
- Category: Sweet Snacks
- Dry ingredients:
- 1/2 cup of rolled oats, ground into flour
- 15 grams vanilla whey protein (about 1/2 scoop)
- 2 tbsp coconut flour (12 grams)
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- ¼ tsp ginger
- 1 tsp baking powder
- ½ tsp baking soda
- Wet ingredients:
- 2 tbsp of plain greek yogurt
- 2 tbsp liquid egg whites
- 1/2 cup unsweetened almond milk
- 1/2 tsp of apple cider vinegar
- 2 medium carrots, shredded (about 110 grams)
- Preheat the oven to 375 degrees. In a small cup, combine the almond milk and vinegar and set aside. In a food processor, grind oats into flour. Mix with the rest of your dry ingredients.
- In your smaller bowl combine all of the wet, including the almond milk mixture until there are no clumps. Fold your wet ingredients into your dry ingredients and stir but do not over-mix. It should be thick but not overly so. Portion out your batter into 6 well-sprayed doughnut wells and place into the oven. Bake for 15 minutes or until tops are lightly golden brown.
Bursting with bright carrot and subtle vanilla flavor in every bite, these donuts will turn even the staunchest of carrot cake haters in to carrot cake LOVERS. They’re just so darn good!
Gluten-free, perfectly spiced, and just the right amount of sweetness. As a self-professed coffee lover, I can also say they pass the ‘dunk’ test. 😉
I kept things pretty simple with this first batch, but some other mix-in ideas I came up with include adding:
+chopped dried pineapple chunks
The possibilities are endless! I know there is intense debate over pineapple vs. no pineapple and raisins vs. no raisins in carrot cake. I’ll be honest and tell you that I am firmly on the side of “the more mix-ins the better!”. I love all the different tastes and textures that adding chewy dried fruit or crunchy nuts can give to a baked good. But not the real question. Where do YOU fall in the Great Carrot Cake Debate?
A few other carrot cake creations from around the web:
Ps: If you don’t have a donut pan and are looking to invest in one, I HIGHLY recommend the Wilton brand one that I got for Christmas. You don’t even need to spray it! Just turn over the pan onto a wire rack and the donuts pop right out! Perfection.
Were you aware of National Carrot Cake Day?
What’s you ultimate donut flavor? Maybe I’ll try to recreate it!
Are you a carrot cake purist or a lover of lots of mix-ins?Stay connected:Subscribe to Healthy HelperInstagram: HealthyHelperFacebook: Healthy HelperTwitter: @Healthy_HelperPinterest: Healthy_HelperBloglovin’: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxCheck out my travel photography on Pixels and Etsy! Shop with me on Amazon. Favorite products, fun finds, and more! Want to get FREE products for review and make money as a blogger? Check out Linqia!Vacation budget a little tight? Get a discount on your AirBnB booking!
Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Full Plate Thursday,WNWN Wednesday, JillConyers!