Baked Carrot Cake Donuts are soft and cakey with a warming mix of spices, coconut and carrot. They're also gluten-free with an irresistible white chocolate and coconut topping, and can easily be made dairy-free.
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Table of Contents
*This post was originally published in March 2018. It has been updated with new photos and text, including helpful tips for readers and minor adjustments to the recipe.
Easter is just a few days away, and it will be a different kind of celebration this year. While we won't be getting together with family, I still hope to bake some goodies and drop them off on doorsteps.
And these carrot cake donuts will definitely be in the goodie packages.....if I don't eat them all first!
Details on a few ingredients
- Oat flour - This is a whole-grain flour made simply from rolled oats. It's high in fibre and normally gluten-free. It's great in muffins and pancakes, and works well in donuts too.
- Protein powder - Vanilla protein powder adds a hint of sweetness to these donuts as well as some extra protein. This recipe has been tested with a plant-based protein powder that's gluten-free and vegan. I haven't tested it with whey protein or unflavored protein powder.
- Apple sauce - I love adding apple sauce to baked goods for added moisture. It doesn't affect the taste but enhances the texture. This recipe calls for unsweetened apple sauce in order to minimize the amount of added sugar. But if you only have sweetened apple sauce, you can still use it. Just note that your donuts will be sweeter.
- Liquid egg whites - I always have liquid egg whites on hand to make omelettes and protein pancakes, so I used a quarter of a cup in this recipe. If you only have eggs, I would suggest using the egg whites from two whole eggs.
How to make baked carrot cake donuts
In a large bowl, whisk together the dry ingredients, except the coconut.
In a medium-sized bowl, whisk together the wet ingredients, except the carrot.
Add the wet mixture to the dry ingredients and stir until well combined. Mix in the coconut and carrot.
Use non-stick cooking spray to generously grease a 12-cavity mini donut pan. Sprinkle some chopped walnuts into each cavity.
Spoon the batter into the donut cavities, spreading evenly but being careful not to disturb the walnuts on the bottom.
Bake on 350F for 13-15 minutes.
Let the donuts cool completely before topping with melted chocolate and toasted coconut.
Frequently asked questions
Unfortunately, I haven't tested these donuts with other flours. Oat flour is not often substituted for all-purpose or whole wheat flour on a 1:1 ratio, so I wouldn't recommend substituting. However, if you have rolled oats, you can easily make oat flour by blitzing the oats in the blender until they resemble the texture of flour.
You can store them without the chocolate topping in an airtight container at room temperature for 3-4 days. However, once they are topped with chocolate, I suggest storing them in the fridge as they firm up and the white chocolate hardens. They should last for 5-6 days in the fridge.
Yes, but I recommend freezing them without the chocolate and coconut topping. Just wait for the donuts to cool completely and then arrange them in a single layer in a freezer safe container. If you need to store them in layers, just do so with a sheet of parchment or wax paper in between the layers. Store in the freezer for up to 3 months. When ready to enjoy, let them thaw in the refrigerator and then top with melted chocolate and coconut.
Recipe tips and substitutions
- Oat flour and protein powder can often be lumpy. If this is the case with yours, just sift the dry ingredients together before combining them with the wet mixture.
- I often use flaked and shredded coconut in recipes, but I find medium works best in this recipe as it has a finer texture. I also make sure to use unsweetened coconut. You can still use sweetened, but it will add more sugar to your donuts.
- To keep these donuts gluten-free, use certified gluten-free protein powder and oat flour.
- To keep them dairy-free, make sure the protein powder is dairy-free and forego the white chocolate topping.
- This recipe makes 12 mini-donuts, which results in donuts that are about 3-inches in diameter. If you only have a 6-cavity pan that makes larger donuts, you will need to increase the baking time.
Other gluten-free baked donut recipes
More carrot cake recipes
- Carrot Cake Loaf (with cashew cream frosting)
- Carrot Cake Ice Cream Sandwiches
- Coconut Carrot Cake (dairy-free and egg-free bundt cake)
- Small Carrot Cake Recipe (single layer carrot cake)
- Gluten-Free Carrot Cake Cupcakes
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Carrot Cake Donuts (Gluten-Free)
Ingredients
- ⅓ cup chopped raw walnuts
- 1 ¼ cup oat flour
- ¼ cup vanilla plant-based protein powder
- 4 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened almond milk
- ⅓ cup unsweetened apple sauce
- ¼ cup extra virgin olive oil
- ¼ cup liquid egg whites
- 2 tablespoons honey
- ½ cup finely grated carrot
- ½ cup unsweetened medium coconut
Topping:
- ⅓ cup white chocolate chips
- ½ tablespoon virgin, cold-pressed coconut oil
- ¼ cup toasted unsweetened coconut
Instructions
- Pre-heat oven to 350F and generously grease a 12-cavity mini donut pan with non-stick cooking spray. Sprinkle the walnuts into each cavity.
- In a large bowl, whisk together the oat flour, protein powder, spices, baking soda and salt. Sift together, if lumpy.
- In a medium-sized bowl, whisk together the almond milk, apple sauce, oil, egg whites and honey.
- Add the wet mixture to the dry ingredients and stir until well combined.
- Stir in the carrot and coconut.
- Spoon the batter into the donut cavities, spreading evenly but being careful not to disturb the walnuts on the bottom.
- Bake for 13-15 minutes, or until a tooth pick inserted into a donut comes out clean.
- Remove from oven and let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
- For the topping, melt the white chocolate chips and coconut oil in the microwave for two 30-second intervals, stirring in between intervals. Dip the tops of the donuts in the white chocolate and top with toasted coconut.
- Store in an airtight container in the refrigerator and enjoy within 5-6 days.
Notes
- If you don't have oat flour, you can make your own by blitzing rolled oats in the blender until they resemble the texture of flour.
- If you don't have liquid egg whites, you can use the egg whites from two whole eggs (2 tablespoons of liquid egg whites is approximately equal to the egg white from one whole egg).
- For gluten-free donuts, ensure your oat flour and protein powder are certified gluten-free.
- For dairy-free donuts, use vegan protein powder and forego the white chocolate topping.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Codrut Turcanu says
hey Leanne, right on time -- now, these looks so delicious, I'll stop what I'm doing now, and will call my girlfriend to share this recipe with her 🙂
Thank you for the great job you do!
Leanne says
Thanks Codrut! I hope you and your girlfriend get a chance to make these donuts! Be sure to let me know how they turn out!
Katherine | Love In My Oven says
You already know that I love all things carrot cake 😉 These are so great, Leanne. Can't wait to try them for the boys! What kind of protein powder do you use? Let me know! Also - love the nuts baked into the top!!!
Leanne says
Haha, yes, I'm totally aware of your love for carrot cake!! What's not to love?! I hope your boys like these donuts. For this recipe, I used a vanilla plant-based protein called Leanfit.
Natalie Browne says
I love how healthy these are while still being a decadent treat. They look delicious!!
Leanne says
Thanks Natalie! The best of both worlds!!
Karly says
I've never came across a donut that I didn't like! These look amazing!
Leanne says
Thanks Karly!
Albert Bevia says
These donuts are the most delicious and healthy donuts I have ever heard of! and the flavors sound incredible too, thank you for this fantastic recipe
Leanne says
Thanks Albert! That's so nice of you to say! They were definitely enjoyed by our family and friends over the holiday weekend!
marcie says
I just made some healthy carrot cake breakfast cookies and now I want to make these! I love how wholesome these look and I have everything I need to make them. These would be a fun breakfast for spring break!
Leanne says
Thanks Marcie! I hope you get a chance to try these donuts. Carrot cake breakfast cookies sound delicious. Totally something I would love to try! Happy weekend!
Nathalie says
I love carrot cake and those donuts look absolutly delicious! What a good idea to add protein powder in the treat! I’ll toy for sure! Have a great week-end!
Leanne says
Thanks Nathalie! I like the taste and texture that the protein powder adds. It's not a lot but the vanilla flavour adds a slight sweetness to the donuts! Happy weekend to you too!
Gail says
I tried these tonight....they are beyond yummy!!! These will be be something I make on a regular basis!
Leanne says
Thanks Gail! I'm so glad you liked them! Let me know how it goes when you make them! Happy Easter!
Vanessa Russell says
Carrot cake donuts sound like an awesome treat! I am loving the drizzle on these and especially the coconut! What a fantastic looking recipe - donuts are one of my faves!
Leanne says
Thanks Vanessa! The white chocolate and toasted coconut topping makes these donuts a bit more of a treat for sure!
Christina says
I am 100% pinning these donuts. I'm cutting back on refined sugar but still crave sweets. Naturally sweetened foods are my go-to now so I have a plethora of honey in my house. My only problem with your food photography is I'm unable to reach through my computer screen, into your delicious looking photo, and grab a donut!
Leanne says
Haha! Thanks Christina. That is a bit of a flaw with food photography and computer screens, isn't it?! I hope you get to try these! I've also cut back on refined sugar, so honey and maple syrup are always in stock in my house!
heather (delicious not gorgeous) says
love that drizzle!! and honey + applesauce + carrots sound like the perfect way to sweeten these up (:
Leanne says
Thanks Heather! Yes, the honey, applesauce and carrots add a bit of sweetness and moisture to the donuts! And I'm all about the chocolate drizzle! 😉
Nicoletta @sugarlovespices says
I usually add coconut to my carrot cake and I love the combo. So I am loving these donuts, from the crunchy walnuts to the oat flour, passing by that lovely white chocolate drizzle.
Leanne says
Thanks Nicoletta! I always add coconut to carrot cake too. I love the taste and texture! Hope you're having a lovely weekend!
[email protected] says
Ohhhh donuts, I used to make so many everyday at 3am and didn't like them then and don't like them now. But this kind I think I could stand. I love the walnuts in there. Have a great weekend!
Leanne says
I love your honesty Patrick! I always like to add walnuts or pecans to my donuts. Adds a nice crunch! Hope you're having a great long weekend!
Mary Ann | The Beach House Kitchen says
Love that you amped up the protein in these Leanne! Baked donuts are my favorite, and so is carrot cake!
Leanne says
Thanks Mary Ann! Carrot cake is definitely my fave, and the protein powder works really well in these donuts!
Ben|Havocinthekitchen says
Carrot cake donuts with coconut and walnuts? I'm in! Love their are a healthy version (which means you can eat more haha). Well done!
Leanne says
Haha! I like your logic Ben! Thanks and happy weekend!
Lisa | Tiny Kitchen Capers says
Finally! A donut I won’t feel guilty eating! Thanks Leanne!
Leanne says
Thanks Lisa! I've already had quite a few and I don't feel guilty yet! 😉
Dawn - Girl Heart Food says
Love carrot cake and love donuts! I wouldn't feel one bit guilty eating a couple of these 🙂 If your hubby doesn't like veggies in dessert, that's actually a good thing...more for you...or you could send some along my way 😉 Hope you have a wonderful Easter weekend, Leanne!
Leanne says
Haha! Thanks Dawn! I've already had requests for deliveries in town, so I could totally hook you up! Hope you're having a lovely Easter!
puja says
These coconut carrot cake protein donuts are calling my name Leanne. I looks really yummy. Have a lovely weekend. 🙂 Pinned!
Leanne says
Thank you Puja! I'm hope you're having a lovely weekend too!