Coconut Flour Carrot Cake Donuts with Cream Cheese Glaze
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 6 eggs at room temperature
- 4 tbsp butter melted and slightly cooled
- 1/3 cup honey
- 1/2 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup walnuts roughly chopped
For the glaze:
- 4 oz cream cheese softened
- 2 tbsp butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
Instructions
- Preheat oven to 400 degrees. Spray two 6-donut pans with nonstick spray.
- In a large bowl, whisk together coconut flour, baking powder, salt and spices.
- In another bowl, lightly beat eggs, then add butter, honey and vanilla and whisk to combine.
- Pour the wet ingredients into the dry and mix well until no lumps remain.
- Fold in the carrots and walnuts.
- Transfer the batter to a pastry bag (you don't have to do this, but I find it easier to get it into the donut pans without making a mess) and pipe evenly into donut pans.
- Bake 10-12 minutes, until edges are just turning golden.
- Cool in the pan a few minutes, then transfer to a wire rack.
To make the glaze:
- Beat the butter and cream cheese together with an electric mixer until light and fluffy.
- Add the powdered sugar, 1/2 cup at a time and beat to combine.
- Add the vanilla extract and beat until fluffy.
- Add milk as needed until the glaze is drippy enough to dunk your donuts in.
- Dunk the donuts in the glaze, then let set a few minutes before serving.
Notes
If you don't like walnuts, you could replace them with pecans or raisins, or omit altogether.