Carrot Cake Doughnuts



5 tablespoons unsalted butter, at room temperature.

1/4 cup Coconut oil

1/2 cup light brown sugar

1/4 cup Coconut sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 3/4 cups Coconut flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1 cup buttermilk

1 1/2 cups grated carrots (2 or 3 medium carrots)

1/2 cup chopped pecans

Cream Cheese glaze

4 ounces cream cheese, at room temperature

1/2 cup confectioners’ sugar

3 tablespoons heavy cream or coconut milk, plus more as needed

1 teaspoon vanilla extract

For the doughnuts

Preheat the oven to 425 and lightly grease two doughnut pans with olive oil spray.

Cream butter, oil, brown sugar and coconut sugar until light and fluffy, 5 minutes.

Add eggs, one at a time, mix on medium speed to combine between each addition.

Add vanilla and mix to combine. Scrape sides of the bowl.

Whisk together coconut flour, baking powder, salt and cinnamon. Add half of this and mix on low speed.

Add half the buttermilk and mix, repeat, add remaining flour, then remaining buttermilk until the batter is smooth.

Add carrots and pecans, stir to combine.

Carefully spoon the batter into the two doughnut pan wells.

Bake doughnuts until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

Cool inside the pan for 5 minutes, then turn out onto a rack.

Cool completely or until just slightly warm, at least 10 minutes.

For the glaze

Whisk cream cheese until it’s light and fluffy, add the confectioners’ sugar, cream and vanilla, and mix to combine.

The glaze should be thick but drizzle-able. If it’s too thick, add more cream or milk 1 teaspoon at a time until it reaches the desired consistency.

Spoon the glaze over the cooled doughnuts and top with grated carrot and nuts if desired.

Let the glaze set at least 20 minutes before serving.
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