Carrot Cake Donut with Sweet Cream Cheese Icing

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I made these baked donuts for my hub to take to the office for all to snack on. Don’t fret, I of course munched on one to make sure they were up to par before sending him off with them – and omg amazing, these babies were delicious!

And really, you can have these as your breakfast or as a treat for dessert, enjoy!

  1. Preheat oven to 350degrees & grease your donut pan with coconut oil spray
  2. In a large bowl mix 2C GF all purpose flour, 2/3C coconut sugar, 1T baking powder, 1.5t cinnamon, 1/2t ground nutmeg, 1/4t all spice & 1/4t salt
  3. In a side bowl mix 5T melted/cooled butter, 2 eggs, 1C vanilla almond milk & 2t vanilla extract – beat together
  4. Combine the wet bowl into the dry mixture & stir til fully combined – fold in 1.5C shredded carrots
  5. Transfer the batter into a Ziploc baggie & cut a small portion off one of the tips
  6. Pipe the batter into the pre-greased donut pan & bake for 10-12minutes
  7. Remove & let cool on a wire rack
  8. While donuts are cooling, mix together 8oz of cream cheese, 4T butter, 1C powdered sugar & 1t vanilla extract – whisk until it become fluffy & combined

Top donuts with the icing & chopped walnuts (or carrots)!

Nutritional Info Per Serving w Icing (Makes 18): 220 calories – 9.5 grams of fat – 32 carbs – 2.5 grans of protein

Continue reading for ingredient list & original recipe…

Ingredient List for Baked Carrot Cake Donut:

  • 2C gluten free all purpose flour
  • 2/3C coconut sugar
  • 9T Earth Balance original butter
  • 2 eggs
  • 1C vanilla almond milk
  • 1.5C shredded carrots
  • 1 large Ziploc bag
  • 8oz Daiya plain cream cheese (dairy free)
  • 1C powdered sugar
  • Extra carrots or walnuts to top with
  • Basic Pantry: vanilla extract, baking powder, cinnamon, ground nutmeg, ground all spice & salt

Original recipe here.

One response

  1. Pingback: Carrot Cake Sandwich « thesparkledsidewalk

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