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