Cake and donuts just make sense. So carrot cake donuts for the win! Made with wholesome oat flour, carrots and a coconut glaze, these gluten free goodies will be your favorite new breakfast!
If I had to rename the blog, it would most likely be something like Oatmeal and Peanut Butter. Not the same ring to it, I know, but it would essentially round up the ingredients of the majority of my ingredients, right?!
There’s also no doubt that I love carrot cake if you take a look at my recipes. The options are getting closer and closer to limitless.
Here are a few carrot cake inspired recipes on the blog you may enjoy:
- For a quick easy snack, you may love these Carrot Cake Energy Bites.
- Feeling like carrot cake for breakfast? Don’t worry, you have options! Try the Carrot Cake Overnight Oats or if you are feeling super motivated, my Whole Wheat Carrot Cake Waffles are just for you!
- And for the smoothie lover in us all, don’t forget a nice Carrot Cake Superfood Smoothie!
Hmmm, I am seeing all of these recipes and noticing that the one thing missing is an actual carrot cake recipe! Guess I will need to get on board with that!
I am a big fan of cake donuts. Yeast donuts don’t really do it for me, sorry if that puts me in the minority. I need my donuts to be rich and dense. While baked donuts aren’t quite the same, they still have a bit more to them than a yeast donut, so I enjoy them quite a bit. To be honest, they are really not much more than cake in donut shapes. So clearly these carrot cake donuts are quite fitting.
I would rather eat cake to be honest. And these donuts are pretty close to that! They are baked cake donuts that are just about out of this world. I used oat flour, because all I need is my oatmeal and a blender and I easily make my own. I also drizzled these with a maple coconut drizzle using nothing but milk, shredded coconut and maple syrup.
How does that sound for simplicity at its finest?! You could use store bought coconut butter for the drizzle, but honestly a bunch of coconut and a food processor is the way to go for me. Whatever works for you, go for it.
These donuts are wholesome and good enough for a hearty breakfast, but I had them as a midday snack more than a few times. Because, why not?!
I don’t have oat flour, can I still make these carrot cake donuts?
Yes! Like I said, all you need is some oats and a blender. Blend up the oats until they are a fine flour. This is sooooo much cheaper than buying the actual oat flour. Win!
I don’t have a donut tin, can I still make these carrot cake donuts?
You bet you can! You can use a muffin tin and just bake them up as muffins. You will need to extend the time though by about 5 minutes or so. Check them with a toothpick to make sure they are cooked through.
Pro-Tips and Notes for these Carrot cake Donuts:
- If you need your carrot cake donuts to be gluten free, make sure you grab gluten free oat flour or use gluten free oats. Check the packaging to make sure it states gluten free!
- If you don’t have coconut oil, you could use canola oil and you will still come out with some nice donuts!
- If you whip together about 4 oz. cream cheese and 1/4 cup powdered sugar, you can have a scrumptious cream cheese topping to spread on these instead of the drizzle. I am in no way bashing the coconut drizzle, just giving you another sweet option.
- Make sure your baking soda and baking power are fresh. This is a very common issue in baking and can be the reason baked goods don’t rise well.
- 1 3/4 c oat flour make your own by blending about 2 c oats in a high powered blender
- 1/2 c shredded carrot
- 1 egg
- 2/3 c almond milk or milk of choice
- 1/2 c sugar
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 T coconut oil melted at room temperature
- 1/4 tsp sea salt
- 4 T coconut butter
- 2-3 tsp pure maple syrup
- 2-3 T milk or more to desired thinness
- chopped pecans or walnuts
- shredded coconut
Preheat oven to 350° F.
In a medium bowl, whisk together milk, egg and vanilla.
Add in coconut oil and sugar and whisk.
In another bowl, combine all dry ingredients and whisk to combine well.
Stir in dry ingredients into wet and then fold in shredded carrot. (you can add raisins or nuts at this time as well if desired.)
Pour evenly into a donut baking pan that has been greased with coconut or desired oil.
Bake for 15-17 minutes or until you can put toothpick in center and it comes out clean.
While donuts are cooling, whisk together glaze ingredients.
Using an icing bag or a plastic bag with a slit cut into the end, drizzle each donut with desired amount. Top with chopped nuts, shredded coconut or even extra shredded carrot.
Store in an airtight container for up to about 5 days or freeze if desired.
To make coconut butter, add about 1 1/2 c shredded unsweetened coconut into a food processor. Allow to process for long periods of time, scraping down the sides when needed until smooth and creamy. This typically takes about 10 minutes or so for me.