I don't have oat flour. Is there another type of flour I can use?

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.

How do you store carrot cake donuts? How long will they last?

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.

Can you freeze these donuts?

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.

Carrot Cake Donuts (Gluten-Free)

Description

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.

Ingredients

1/3 cup chopped raw walnuts
1 1/4 cup oat flour
1/4 cup vanilla plant-based protein powder
4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsweetened almond milk
1/3 cup unsweetened apple sauce
1/4 cup extra virgin olive oil
1/4 cup liquid egg whites
2 tablespoons honey
1/2 cup finely grated carrot
1/2 cup unsweetened medium coconut
Topping:
- 1/3 cup white chocolate chips
- 1/2 tablespoon virgin, cold-pressed coconut oil
- 1/4 cup toasted unsweetened coconut

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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.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.