Carrot Cake Doughnuts

Baked and not fried. Whole wheat flour and carrots and absolutely delicious. Get your carrot cake and eat it too. Keep it extra healthy with coconut sugar, but if you can’t find it regular sugar will be fine. 

If you don’t have a doughnut pan this makes 24 small muffins/cupcakes. 

Carrot Cake Doughnuts

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Servings

12 Doughnuts

1x2x3x

Equipment

• 1 doughnut pan

Ingredients

• 1 ½ cups extra virgin olive oil
• 2 cups coconut sugar
• 1 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• ½ teaspoon ginger
• Pinch of ground cloves
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 3 cups grated carrots
• 1 ½ cups chopped walnuts or pecans
• 1 ½ cups confectioner’s sugar
• 2-3 tablespoons maple syrup
• Pinch of salt

Instructions

Doughnuts

•  Preheat oven to 350°F. Grease a doughnut pan with cooking spray.
• Beat evoo, sugar and salt together until sugar dissolves. Add eggs one at a time and beat after each egg. Add vanilla and combine.
•  In a separate bowl, mix cinnamon, ginger, cloves, flour and baking soda together.
•  Add dry ingredients to egg mixture and mix, being careful not to over-mix. Fold in carrots and nuts.
•  Divide batter into greased doughnut pan filling the sections about ¾ of the way to the top.
•  Bake for 20 minutes or until a cake tester comes out clean

Maple Glaze

•  Whisk confectioner’s sugar, maple syrup and salt together. Pour over cooled doughnuts.

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