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    Home » Course » Dessert

    Carrot Cake Donuts with Almond Flour

    Published: Mar 27, 2018 · Modified: Mar 25, 2023 by Erin Carter · This post may contain affiliate links · 4 Comments

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    A carrot cake donut on a baking rack with a bite out of it.
    A carrot cake donut on a baking rack with a bite out of it.
    A carrot cake donut on a baking rack with a bite out of it.

    These carrot cake donuts are going to become your new favourite dessert. They have the most incredible flavour and the perfect light and fluffy texture. This donut recipe is really easy to make and is made with healthy ingredients like shredded carrots, shredded apple, almond flour and honey.

    A carrot cake donut with icing on a baking rack with a bite out of it.

    Why you will love this recipe:

    • These gluten free carrot cake donuts taste amazing! They are so rich and moist and the spices blend perfectly to give these donuts the best flavour. 
    • They are easy and simple to make in one bowl and the clean up nice and quick!
    • They have the perfect texture. Slightly firm on the outside and nice and moist on the inside. 
    • They are made with healthy ingredients like shredded carrots, shredded apple, almond flour, and honey. 
    • Besides being paleo these donuts are also gluten free, dairy-free and refined sugar free.
    • These carrot donuts can be eaten for breakfast, as a snack or as a healthy dessert.
    • These donuts freeze really well so are great for meal prep. 
    • Kids love these donuts!

    Taste and texture:

    These donuts are sweet, super moist, and so light and fluffy. The combination of carrots, apples and spices gives these homemade donuts the most amazing flavour that everyone, including kids loves!

    Carrot cake donuts with icing on a baking rack.

    Key ingredients and substitutions: 

    • Almond flour - one of my favourite grain free and gluten free flours that's full of healthy fats and protein to help keep you satisfied for hours. Be sure you don't use almond meal by mistake. You could use cashew flour instead. 
    • Tapioca flour - to help give these donuts a nice light and fluffy texture. Don't confuse this with cassava flour! They are not the same. 
    • Shredded carrots - you can't make carrot cake without the carrots! Full of vitamins and minerals they help add moisture and natural sweetness to this recipe. 
    • Shredded apples - this surprise ingredient helps add more moisture, natural sweetness, vitamins and minerals to this donut recipe. Any type of sweet, red apple will work. My personal favourite are Gala, Pink Lady or Honeycrisp apples. 
    • Honey - one of my favourite natural sweeteners to add the perfect amount of sweet taste to these donuts. You could use maple syrup instead. 
    • Spices: the combination of cinnamon, nutmeg, cloves and allspice blend perfectly to give these donuts that perfect fall flavour. 
    • Paleo Honey Glaze to glaze these donuts. 

    How to make this recipe: 

    Step one:

    First you'll preheat your oven to 350 degrees Fahrenheit.

    Step two:

    While the oven is heating, mix all the ingredients well using your standing mixer (or by hand if you don't have one).

    Step three:

    Then transfer the dough to a donut mould and fill each mold until it is approximately 3/4 full.

    Step four:

    Now bake the donuts for 20-22 minutes, until a toothpick inserted inside comes out clean. 

    Step five:

    Let the donuts cool and then add the glaze (I've included various glaze options in the recipe card). Then enjoy!

    Carrot cake donuts with icing on a wire rack with a measuring spoon beside it.

    Tips and variations: 

    • If you don't tolerate almond flour I would use cashew flour instead.
    • Do not substitute the tapioca flour for cassava flour. The donuts will not turn out!
    • Do not try any other flour substitutions. They will not work! You will just waste valuable ingredients.
    • You can use maple syrup instead of honey as a sweetener.
    • Use room temperature eggs for best results. 

    How to store:

    Store these donuts in an air tight container in the fridge for up to 7 days. 

    To freeze these donuts put them in an air tight container or bag without the icing. When you are ready to eat them, let them thaw on the counter or in the fridge and then add the icing when you are ready to eat them. 

    A spread of paleo carrot cake donuts with icing on a baking rack.

    Frequently asked questions: 

    Are these carrot cake donuts vegan?

    No they are not. This donut recipe contains eggs so they are not vegan. I have not tried making this recipe with any egg replacements, and I am not sure if it would work out or not. If you try it please let me know how it goes. 

    Are these carrot cake donuts keto?

    This donut recipe is not keto. It has fruit and honey it it making it high in carbohydrates which is not compatible with a keto or low carbohydrate diet. 

    Can I use cassava flour instead of tapioca flour?

    Definitely not! These donuts won't work out. 

    Other recipes you will love:

    • Grain Free Bagels
    • Paleo Chocolate Donuts
    • The Best Paleo Waffles
    • Paleo Carrot Cake Banana Bread

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A carrot cake donut with icing on it with a bite out of it.

    Carrot Cake Donuts

    Carrot cake donuts are the perfect healthy dessert. The icing on these donuts is also incredible. They are grain free, gluten free and dairy free. 
    4.92 from 23 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 15
    Calories: 200kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer

    Ingredients

    • 2 1/2 cups almond flour
    • 1 cup tapioca flour
    • 1 tablespoon ground cinnamon
    • 1 teaspoon aluminum-free baking soda
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1 pinch sea salt
    • 2 large eggs
    • 1 cup grated carrots
    • 1 cup grated red apple
    • 1/4 cup melted coconut oil
    • 1/4 cup honey
    • 1 tablespoon organic vanilla extract

    Donut Glaze

    • 1 batch of my paleo honey glaze

    Instructions

    • Preheat your oven to 350F.
    • Add all of the ingredients to your standing mixer.
    • Mix on low until blended well.
    • Spoon the batter into your donut molds and spread until even (you want each donut mold to be about 3/4 full).
    • Place in the oven and cook for ~20 minutes (or until a toothpick inserted inside comes out clean).
    • Remove from the oven and let cool.
    • Add the icing and then enjoy!

    Notes

    1. This recipe yields 15 donuts.
    2. Nutritional values are estimates and do not include the icing. 
    3. You can use maple syrup instead of honey. 
    4. You can use any type of sweet red apple that you like. My favourites are Gala, Pink Lady or Honeycrisp. 

    Nutrition

    Calories: 200kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 90mg | Potassium: 53mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1464IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Kathy

      October 29, 2020 at 2:08 am

      These sound amazing! Do you think the eggs could be replaced with geletin eggs? And the honey swapped with maple syrup?

      Reply
      • Erin Carter

        December 06, 2020 at 2:50 pm

        You could definitely use maple syrup... as for switching out the eggs I haven't tried that so can't guarantee it would work...

        Reply
    2. Sam

      June 30, 2021 at 8:37 pm

      Is the dough supposed to be thick or smooth?

      Reply
      • Erin Carter

        July 31, 2021 at 3:13 pm

        Definitely thick due to the grated apple and grated carrot.

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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