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Life is about to become a whole lot more delicious. Because what we have here, folks, is a pan-full of Carrot Cake Donuts.  Yeah, we're talking all the goodness of carrot cake, but in donut



Total time

30 minutes




  • ½ cup dark brown sugar
  • ½ cup melted butter and/or coconut oil
  • 1 large egg
  • ½ cup milk (any kind)
  • ¼ cup crushed pineapple
  • 1 cup oat flour/ground oats
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp coarse salt
  • ½ tsp ground nutmeg
  • 1 cup grated carrot
  • 2 oz cream cheese (room temperature)
  • ¼ cup canned coconut milk
  • 2 tbsp powdered sugar
  • coconut flakes, crushed pecans or walnuts
  • Donuts
  • Coconut glaze
  • toppings
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract


  1. Preheat oven to 400 degrees. Coat a donut pan with cooking spray. Place brown sugar and melted butter/oil in the bowl of a stand mixer fitted with the paddle attachment. Whisk together until combined.

    While mixer is running, add the egg, milk, pineapple and vanilla extract until combined. In a separate bowl, whisk together oat flour, rolled oats, baking powder, cinnamon, salt and nutmeg until combined.

    While mixer is running, add dry ingredients into wet ingredients and mix until combined. Fold in the grated carrot.

    Fill donut cups with donut mixture, pressing it down into the cup with the back of a spoon and filling to the top, leaving a hole in the center.

    Bake in preheated oven for 12-13 minutes, until toothpick inserted in the center comes out clean. Allow to cool slightly, then transfer donuts to parchment paper and allow to completely cool.

    While donuts bake, whisk together cream cheese, coconut milk, powdered sugar and vanilla extract. Place in the refrigerator until donuts are cooled.

    Coat donuts with glaze, sprinkle with toppings and allow to dry.
  2. View the recipe instructions at The Gourmet RD

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