These donuts are soft, moist, and bursting with the warm, spiced flavors of classic carrot cake, featuring hints of cinnamon and nutmeg, and topped with a rich and tangy cream cheese frosting. Made with just a handful of ingredients, they are both refined sugar-free and gluten-free. Even my daughter, who’s a self-proclaimed carrot hater, loves these donuts!
☀️ This fun and easy recipe will not only keep your kids busy during summer vacation but also give them confidence in the kitchen as they learn to measure, pour, mix, and frosting the donuts.
Carrot Cake Donuts
2 ¼ cups almond flour
½ cup coconut sugar
¾ tsp baking soda
1 ½ tsp pumpkin pie spice (alternatively you can use 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger)
3 large eggs
¼ cup milk
2 tbsp melted coconut oil
1 tsp vanilla extract
¾ tsp apple cider vinegar
1 cup finely shredded carrots
Cream Cheese Frosting
8 oz cream cheese, softened at room temp
¼ cup Greek yogurt
¼ cup pure maple syrup
1 ½ tsp vanilla extract
Prepare the Donuts
1Preheat your oven to 350°F. Lightly grease a donut pan with coconut oil.
2In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and pumpkin pie spice.
3In another bowl, beat the eggs. Add the milk, melted coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined.
4Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded carrots.
5Transfer the donut batter into a piping bag and snip a corner of it. Gently squeeze out the donut batter directly into the donut pan, filling each cavity about 3/4 full.
6Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
7Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
8In a small bowl, whisk together the softened cream cheese, Greek yogurt, pure maple syrup, and vanilla extract until smooth.
9If the glaze is too thick, add a little more Greek yogurt to reach your desired consistency.
10Dip the tops of each cooled donut into the glaze or drizzle on with a fork.
11Place the frosted donuts on a wire rack and let the frosting set. Enjoy!
Ingredients
Carrot Cake Donuts
2 ¼ cups almond flour
½ cup coconut sugar
¾ tsp baking soda
1 ½ tsp pumpkin pie spice (alternatively you can use 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger)
3 large eggs
¼ cup milk
2 tbsp melted coconut oil
1 tsp vanilla extract
¾ tsp apple cider vinegar
1 cup finely shredded carrots
Cream Cheese Frosting
8 oz cream cheese, softened at room temp
¼ cup Greek yogurt
¼ cup pure maple syrup
1 ½ tsp vanilla extract
Directions
Prepare the Donuts
1Preheat your oven to 350°F. Lightly grease a donut pan with coconut oil.
2In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and pumpkin pie spice.
3In another bowl, beat the eggs. Add the milk, melted coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined.
4Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded carrots.
5Transfer the donut batter into a piping bag and snip a corner of it. Gently squeeze out the donut batter directly into the donut pan, filling each cavity about 3/4 full.
6Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
7Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
8In a small bowl, whisk together the softened cream cheese, Greek yogurt, pure maple syrup, and vanilla extract until smooth.
9If the glaze is too thick, add a little more Greek yogurt to reach your desired consistency.
10Dip the tops of each cooled donut into the glaze or drizzle on with a fork.
11Place the frosted donuts on a wire rack and let the frosting set. Enjoy!
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