Gluten Free Baked Carrot Cake Donuts Recipes

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GLUTEN FREE BAKED CARROT CAKE DONUTS



Gluten Free Baked Carrot Cake Donuts image

These Gluten Free Baked Carrot Cake Donuts are made in one bowl, are naturally sweetened and Paleo-friendly! Coconut cream frosting finishes them off perfectly!

Provided by Taylor

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 16

3 Tbsp Coconut oil (melted)
1/4 Cup GOLDEN BLOSSOM Honey
1 Large egg
1 Large egg yolk
1/4 tsp Vanilla extract
1/2 Cup Almond Meal * (54g)
1/4 Cup Coconut flour (sifted (22g)*)
1/8 tsp Salt
1/4 tsp Baking powder
1/4 tsp Baking soda
1/2 Tbsp Cinnamon
1/4 tsp Ground nutmeg
1/2 Cup Finely grated carrots (about 2 medium carrots)
1 13 oz Can of Full-fat coconut milk (chilled over-night **)
2 - 2 1/2 Tbsp GOLDEN BLOSSOM Honey (to taste)
Unsweetened coconut flakes (for garnish.)

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

Nutrition Facts : Calories 299 kcal, Carbohydrate 24.8 g, Protein 4.8 g, Fat 22.6 g, SaturatedFat 14.9 g, Cholesterol 61 mg, Sodium 64 mg, Fiber 3.5 g, Sugar 18.7 g, UnsaturatedFat 0.5 g, ServingSize 1 serving

GLUTEN - FREE CARROT CAKE DOUGHNUTS



Gluten - Free Carrot Cake Doughnuts image

Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe.

Provided by YummySmellsca

Categories     Quick Breads

Time 38m

Yield 12 doughnuts, 12 serving(s)

Number Of Ingredients 21

1 1/2 tablespoons ground flax seeds
1/4 cup hot water
1/3 cup brown rice flour
1/4 cup chickpea flour
1/4 cup arrowroot
1/2 teaspoon guar gum
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
2 tablespoons ground pecans
3 tablespoons cream of rice
2 tablespoons fine cornmeal
1/3 cup unsweetened vanilla almond milk
3 tablespoons brown sugar
2 tablespoons maple syrup
1 tablespoon oil
1/2 tablespoon vanilla
2/3 cup finely grated carrot (1 large)
1/4 cup medium-shredded unsweetened coconut

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.

Nutrition Facts : Calories 118.3, Fat 5.7, SaturatedFat 3, Sodium 81.7, Carbohydrate 15.9, Fiber 2, Sugar 6.5, Protein 1.5

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