Carrot Cake Donuts (baked, gluten-free)

I have a way of jinxing myself like no other.

I tend to let things fly out of my mouth without realizing the glum consequences they’ll have not only on myself but others too. Things like:

“I will NEVER move to Memphis…”

“I don’t function when its less than 50 degrees outside…”

“Things couldn’t possibly go any worse with this wedding…”

“Sweetie, I hope you get assigned the Hawaii region at work so I can tag along on your business trips…”

“I never get sick…”

Yeah, seems harmless, right? Sure. Until we find ourselves packing our bags for Memphis, shivering in NINE degree freezing temps (negative windchill!), our wedding reception being cancelled the month before the wedding, and my husband being shipped off to Alaska.


I really should have my mouth taped shut. But then I’d probably just type all of my musings and still have them jinxing us all.

Anything you DIDN’T want to happen? Just tell me and I can make it happen and you’ll be in tears, bundled up in three jackets in no time flat. Guaranteed.

All true stories by the way. When my husband, who doesn’t own a coat, boots, or gloves, called me with news that he’ll be working on Alaska, I crumbled into uncontrollable laughter. I’m so sensitive. 


Oh, and then I spent the last four days waxing and waning in and out of a fever! Fun! 

Mouth shut. Taped. Period.

Oh, except to eat donuts. Because I said I would never eat a donut again. Until I baked HEALTHY ones a few weeks ago…then I decided to do it again! That’s totally ok though. Because they’re healthy. No harm no foul. 

Check them out (I know you’ve already been dying over the pictures of them). They’re CARROT CAKE!!! And they happen to be gluten-free, sugar-free, low fat…and I’m not even joking, you’ll fool everyone you serve them to! They’re SO good. They’re cinnamon-y, sweet, moist, and packed with carrots (veggies, duh) and currants (fruit, duh)! Seriously, healthy times a million and tasty times a trillion. 


Carrot Cake Donuts (baked, gluten-free)
Carrot cake for breakfast? Healthy donuts? Yes and yes! My gluten-free, no-sugar (if unglazed) baked Carrot Cake Donuts will fool even the most die-hard donut fans. Moist, crumbly, and flavored with hints of cinnamon and nutmeg, these donuts are the perfect breakfast! (makes 7 baked cake donuts)
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  1. ½ cup oat flour
  2. ½ cup sweet sorghum flour (or sweet white rice flour)
  3. 2 Tbs. coconut flour
  4. 1/3 cup shredded carrots
  5. ¼ cup granulated Stevia
  6. 1 egg + 2 egg whites
  7. 2 Tbs. plain nonfat Greek yogurt
  8. ½ cup unsweetened almond milk
  9. 1 tsp. vinegar (white or champagne)
  10. 1 tsp. vanilla extract
  11. ¼ tsp. salt
  12. ½ tsp. baking powder
  13. ¼ tsp. baking soda
  14. ½ tsp. cinnamon
  15. ¼ tsp. nutmeg
  16. ¼ cup currants (I use Sunmaid)
  1. 1 cup powdered sugar
  2. 1Tbs. unsweetened almond milk
  3. ¼ tsp. cinnamon
  1. Preheat your oven to 350 degrees. Spray your donut pan with nonstick cooking spray.
  2. In a small bowl, combine the almond milk and vinegar and set aside. This creates your "buttermilk" which will add moisture and that delightful tang you know and love in cake donuts. Let this set for 10 minutes before using it (in the meantime, put together the rest of your batter).
  3. In a large mixing bowl, combine your oat flour, sweet sorghum flour, coconut flour, carrots, Stevia, salt, baking powder and baking soda. Whisk together until completely combined.
  4. In a separate bowl, whisk together the egg, egg whites, and Greek yogurt. Add the "buttermilk" and vanilla. Stir to combine. Then add the cinnamon and nutmeg.
  5. Pour the wet ingredients into the dry ingredients.
  6. Slowly and carefully start stirring the ingredients together. When you still see streaks of flour through the batter, add the currants and fold them in. Do not over-mix the batter; stop mixing the batter when it still is slightly lumpy.
  7. Use a small spoon or cookie scoop to carefully scoop the batter into the donut pan, filling each donut compartment almost to the top, but still leaving a little room (wipe the center "hole" off). You'll have a bit of batter leftover for one additional donut you'll need to bake in a "second batch".
  8. Bake the donuts for 13-15 minutes, or until just done. You don't want them to appear dry and a test stick should come out slightly moist. Let the pan cool on a wire rack for a couple minutes before removing the donuts from the pan. Let the donuts cool completely before glazing (and only glaze the donuts when you're ready to serve them).
  9. Glaze: In a shallow, wide-rimmed bowl combine the glaze ingredients. Stir together until smooth. It will be pretty thick, but if it is too clumpy, add a few more drops of almond milk. Dip the tops of the donuts into the glaze and then place them on a wire rack to set for 10 minutes (and let the excess glaze drip off) before serving. Enjoy!
  1. Unglazed donuts can be kept for up to one week in a tightly sealed container in the fridge. Let your donut come to room temperature on the counter before eating and enjoying it!
  2. Glazing the donuts and then storing them in the fridge can cause the glaze to "melt" into the donut. This makes them sugary and sticky, which is great, but leaves you with no glaze.
Adapted from my Peanut Butter Chip Donuts (gluten-free)
Treats With a Twist
Did you see I made you breakfast on Monday too? Yup! Fav granola right there! 

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