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.
Preheat your oven to 350°F. Lightly grease a donut pan with coconut oil.
In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and pumpkin pie spice.
In another bowl, beat the eggs. Add the milk, melted coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded carrots.
Transfer 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.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the softened cream cheese, Greek yogurt, pure maple syrup, and vanilla extract until smooth.
If the glaze is too thick, add a little more Greek yogurt to reach your desired consistency.
Dip the tops of each cooled donut into the glaze or drizzle on with a fork.
Place the frosted donuts on a wire rack and let the frosting set. Enjoy!
0 servings