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Gluten Free Carrot Cake Donuts

Fluffy Gluten Free Carrot Cake Donuts You’ll Crave Daily

Delightful gluten free carrot cake donuts that are light, fluffy, and dairy-free, perfect for satisfying sweet cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1 cup gluten-free flour (all purpose) Substitute with a nut-based flour for a lighter texture.
  • 1 tbsp baking powder Ensure it is gluten-free.
  • 1 tsp baking soda
  • 1/2 tsp salt Use sea salt or table salt.
  • 1/2 cup honey Maple syrup makes a great vegan substitute.
  • 1 tsp cinnamon Can be replaced with nutmeg or allspice.
  • 1/4 tsp nutmeg Omit if preferred or replace with cardamom.
  • 1 cup shredded carrots Use fresh or pre-grated carrots.
  • 1/2 cup dairy-free yogurt Silken tofu can also substitute.
  • 1/4 cup almond milk Use any plant-based milk.
  • 1/2 cup walnuts (finely chopped) Can be substituted with pecans or omitted.
For the Glaze
  • 1 cup organic powdered sugar Can substitute with coconut sugar.
  • 2 tbsp unsweetened almond milk Use any plant-based milk.

Equipment

  • Donut pan
  • mixing bowls
  • whisk
  • Piping bag or ziplock bag
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a donut pan with non-stick spray.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine honey, shredded carrots, dairy-free yogurt, and almond milk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Transfer your batter into a piping bag or a ziplock bag and fill the donut molds about three-quarters full.
  6. Bake for 15-18 minutes, or until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack.
  7. Whisk together powdered sugar and almond milk for the glaze until smooth.
  8. Dip the cooled donuts into the glaze and sprinkle with chopped walnuts if desired.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week and freeze individually for up to 3 months.