These carrot cake donuts are perfectly moist and doughy. They are made with almond flour so they are grain free, vegan, and sweetened only with a bit of maple syrup.
Carrots are a rich source of carotenoids like beta-carotene, lutein, and zeaxanthin, which act as antioxidants in the body and support eye, skin, and lung health.
Almond flour is a great healthy swap because it's low in carbs and high in healthy fats and fiber, so it won't spike your blood sugar the way traditional gluten free flours do.
Almond flour is also a good source of important micronutrients like Vitamin E, Iron, Magnesium, and Potassium.
Ingredients
3/4 cup shredded carrots (I used pre-shredded carrots and then chopped them further in the food processor)
1/3 cup coconut oil, melted
1/4 cup maple syrup
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, mix, lets sit for 5 minutes)
1 teaspoon vanilla extract
1/3 cup almond butter
1+1/4 cup almond flour
1 teaspoon baking powder
Optional: your favorite icing (I like Simple Mills or Miss Jones), and unsweetened shredded coconut
Directions
Preheat oven to 350 and grease a donut pan
User mixer to whisk together carrots, coconut oil, maple syrup, flax eggs, vanilla, and almond butter until well combined
Mix in almond flour and baking powder
Pour into donut pan and bake for 11-13 minutes
Remove from oven, let cool completely before icing
Enjoy!
Makes 12 servings
Nutritional Info
Calories 178, Total Fat 16g, Saturated Fat 10g, Sodium 35mg, Total Carbohydrate 8g, Dietary Fiber 2g, Total Sugars 4g, Protein 3g