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Paleo Carrot Cake Donuts

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Yield: 6 donuts 1x

Ingredients

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  • Wet ingredients:
  • 3/4 cup shredded carrots
  • ⅓ cup coconut oil, melted and cooled
  • 2 tablespoons raw honey (maple syrup or agave will work)
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup creamy/drippy nut butter (I used almond butter)
  • Dry ingredients:
  • 1 and 1/4 cup almond flour
  • 1 teaspoon baking powder
  • Add in’s:
  • ½ cup walnuts
  • shredded coconut
  • Optional: frosting of choice (I used a cashew cream)

Instructions

  1. Preheat oven to 350 degrees and grease donut pan well
  2. While oven heats up, whisk together wet ingredients (I used a Kitchen Aid) until well combined
  3. Add in dry ingredients and mix well
  4. Fold in walnuts and shredded coconut
  5. Bake in oven for 10-12 minutes, or until tooth pick comes out clean
  6. Let cool for a few minutes then remove from donut pan and enjoy!
  7. Will stay good in fridge for 5-7 months
  • Author: rachel mansfield
  • Category: paleo, dairy free, gluten free
  • Cuisine: snack, dessert