Baked Carrot Cake Donuts

Baked Carrot Cake Donuts 

Baked carrot cake donuts are the unsung hero of spring sweets. We won't blame you if you end up eating more than you actually display on the dessert table. Warning: this recipe may cause excessive baking and justifying it as "healthy" because.... carrots.


You do need a donut pan for this recipe!
1 egg, beaten
1/2 cup orange juice
1/4 cup Chefs Life Cooking Oil
½ teaspoon vanilla bean extract
1/4 cup raw sugar
1 cup flour, gluten free or regular
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
¼ teaspoon allspice
1 ¼ cup shredded carrots
1/2 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla bean extract
Shredded coconut to garnish


In a medium bowl, beat together the egg, orange juice, oil, vanilla and sugar. In a separate bowl, sift together the flour, baking powder, baking sod, salt and spices. Fold the liquid into the flour bowl, mixing until no lumps remain in the batter. Be careful not to overmix. Fold in the carrots.
Using a pastry bag or a plastic storage page with the corner cut off, pipe the batter into a greased donut pan. Bake the donuts for 12 minutes at 350. Let cool completely. Cover with glaze and shredded coconut.

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