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Carrot Cake Donuts with Honey Sweetened Cream Cheese Frosting

Prep Time15 mins
Cook Time18 mins
Cool Time5 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, donuts
Author: Heather


  • ½ cup oat flour [ground in a blender from oat groats or steel cut oats]
  • ½ cup brown rice flour
  • 3 tbsp unsweetened shredded coconut ground in a blender
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • cup natural cane sugar
  • 2 tbsp canola oil
  • 2 large eggs
  • 2 tbsp unsweetened applesauce
  • 1/2 cup pineapple juice
  • tsp vanilla extract divided
  • ½ cup finely grated carrot slightly packed
  • ¼ cup cream cheese at room temperature
  • 2 tbsp honey
  • Optional: unsweetened coconut to top


  • Preheat your oven to 350 degrees + grease your donut pan.
  • In a medium sized bowl mix together the oat flour, brown rice flour, ground coconut, sugar, cinnamon, salt + baking powder.
  • In a small bowl, whisk together eggs, juice, 1 tsp vanilla extract, oil + applesauce.
  • Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
  • Fold in the shredded carrot.
  • With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.
  • Bake for 16-18 minutes.
  • Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be lightly browned and it will spring back when you press it lightly.
  • Let them cool in the pan for 5min then turn out onto a cooling rack.
  • Whisk together the cream cheese, honey and 1/2 tsp vanilla.  Spread onto the warm donuts.  Top with coconut.
  • Store in the fridge covered once cooled.