February 01, 2021
Gluten-Free Carrot Cake Donuts
Ingredients:
- For the Donuts:
- 2 cups all purpose gf flour
- 1 cup coconut palm sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup milk
- 2 large eggs, separated
- 2 teaspoon vanilla extract
- 1/2 cup liquid coconut oil
- 1 cup finely shredded carrots
- 1/3 cup chopped walnuts
- 1/3 cup raisins
- For the Glaze:
- 2 cup powdered sugar
- 4 tablespoons milk
YIELD: about 8 large donuts
DIRECTIONS:
Mix the together the flour, sugar, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
Combine the egg yolks, milk, vanilla and coconut oil together. Leave out egg whites.
Whisk the egg whites to medium peaks.
Add the wet to the dry, mix well. Then fold in egg whites.
Pour or pipe into greased donut pans and bake at 350F for 25 min.
To make the glaze, mix the powdered sugar and milk together until smooth.
Once donuts are cool, dip lightly on one side to glaze.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.
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