Carrot Cake Baked Donuts


My oldest loves my baked donuts so about every 6 weeks I bake some for him. I try to make them a little healthy, this week I made carrot cake donuts with lots of finely chopped carrots – yummy!

2 c whole wheat flour
1/3 c coconut palm sugar or brown sugar
1/2 TBSP Baking Powder
¼ tsp Salt
1 tsp pumpkin pie spice
2 1/2 TBSP coconut palm oil, melted
1 egg
1/2 c milk
1 tsp vanilla
1 c Shredded Carrots

Cream Cheese Frosting
4 oz light Cream cheese
2 TBSP coconut oil
1/2 c coconut palm sugar or powdered sugar
1 tsp vanilla

Preheat the oven to 350 degrees.

Generously grease a donut pan with unsalted butter; set aside until needed.

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.

In a small bowl beat together, whisk together the melted butter, eggs, milk, and vanilla. Add this mixture to the dry ingredients and stir until fully combined. Using a spatula, fold the carrots. Fill donut pan 2/3 with batter.

Bake the donuts until a toothpick inserted into a donut comes out clean, about 8-10 minutes. Allow the donuts to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

In a small food processor combine coconut oil, cream cheese, sugar and vanilla until smooth.

Frost donuts.

Makes 6 donuts.

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