Gluten Free Baked Carrot Cake Donuts Recipes

BAKED GLUTEN-FREE CARROT CAKE DOUGHNUTS (VEGAN, ALLERGY-FREE)

Steps:

• Preheat the oven to 375°F.
• In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
• Grease a non-stick 6-cavity donut pan and spoon out the doughnut batter evenly among the six cavities (you'll have a bit left over), smooth out the tops.
• Bake the doughnuts in the oven for 12-13 minutes, remove, and gently remove the doughnuts from the pan to allow them to cool on a wire rack.
• To make the cream cheese frosting, mix together the softened cream cheese and butter in a large bowl.
• Add the powdered sweetener and vanilla, mix again until you have a smooth creamy frosting. Chill the frosting before using on the doughnuts.
• Frost the cooled doughnuts with the prepared frosting and top with optional allergy-free sprinkles and shredded coconut if desired.
• Serve immediately or store in an airtight container in the fridge for up to 3-4 days.

GLUTEN FREE BAKED CARROT CAKE DONUTS

Steps:

• Preheat your oven to 350 degrees and generously rub a donut pan with coconut oil.
• In a large bowl, beat together the melted coconut oil and honey. Add in the egg, egg yolk and vanilla extract, beating until well combined.
• Add the almond meal, coconut flour, salt, baking powder, baking soda, cinnamon and nutmeg into the honey mixture and stir until well combined, and smooth. Stir in the grated carrots until evenly incorporated. Let the batter stand for 10 minutes to allow the coconut flour to start absorbing the liquid.
• Once the batter has stood, transfer it to a piping bag (or a Ziploc back with the tip cut off) and pipe the batter into the donuts cavities, filling them only 3/4 of the way full and leaving a gap around the center for the donut to spread out.
• Bake until golden brown and a tooth pick inserted in a donut comes out clean, about 10 minutes. Run a butter knife around the edge of each donut to loosen it, and then let cool in the pan for 30 minutes. Transfer to a wire rackand let cool completely before frosting.
• To make the frosting:
• Flip the can of refrigerator coconut milk upside down and drain out the liquid that rises to the top, leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about 3/4 cup of cream) and mix with the honey until smooth.
• Spoon on top of the donuts, spreading out evenly. ***
• Garnish with a sprinkle of coconut flakes and serve

GLUTEN - FREE CARROT CAKE DOUGHNUTS

Steps:

• Preheat oven to 425°F and coat a doughnut pan with cooking spray.
• In a small dish, whisk together the flax and hot water. Set aside.
• Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
• In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
• Beat in the flax slurry.
• Mix in the dry ingredients until well blended.
• Fold in the carrots and coconut.
• Bake 8 minutes, until the doughnuts spring back when touched.
• Cool 5 minutes in the pans before turning out.
• Repeat with remaining batter.