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Carrot Cake Doughnuts

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Servings

12 Doughnuts

Equipment

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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