Baked Carrot Cake Doughnuts with Toasted Coconut

Guys. We did it.

We made it through another winter and spring is finally here. We struggled through the ice, snow and too freezing cars too early in the morning. Personally? I think that deserves a bit of an award. Will some donuts work? 

In a celebration of warmer weather, I have a deceivingly wholesome recipe.

These donuts bring together so many of the favorites: fresh carrots, toasty coconut and warm cinnamon. The batter is impossibly easy so there are no excuses.

Warm from the oven? Unreal. But, topped with sweet cinnamon glaze and toasted coconut they somehow become impossibly rustic and fancy. If you want to elevate these even more, some finely chopped pineapple would also be delicious.

So, let’s bury the winter coats in the back of the closet, break out the donut pans and fill them with ~all~ the carrot cake. 

 

Carrot Cake Donuts (adapted from here)

Makes 8 doughnuts

0.33 cup + 1 teaspoon unsweetened almond milk

1 teaspoon vinegar

3 tablespoons unsalted butter, melted and browned

0.5 cup whole wheat flour

0.5 cup all-purpose flour

1 teaspoon baking powder

0.75 teaspoon ground cinnamon

0.75 teaspoon ground ginger

0.25 teaspoon sea salt

0.25 teaspoon nutmeg, freshly grated

0.125 teaspoon ground cloves

3 tablespoons sugar

2 tablespoons real maple syrup (or honey)

1 egg

1 teaspoon vanilla extract

0.5 cup grated carrots, packed (about 2 medium carrots)

0.25 cup finely chopped walnuts (optional)

For the glaze: 

1 cup powdered sugar

A few splashes of almond milk

1 teaspoon ground cinnamon

Toasted coconut flakes

 

1. Preheat oven to 400 degrees. 

2. Combine almond milk and vinegar. Set aside to curdle. 

3. Melt butter until browned and set aside to cool slightly. 

4. In a mixing bowl, whisk together flours, baking powder, spices and salt. Set aside. 

5. To the slightly cooled butter, mix in sugar, maple syrup, egg and vanilla until completely combined. Add almond milk mixture. 

6. Add wet mixture, walnuts (if using) and grated carrots to the flour mixture. Mix until just combined, careful not to over mix. 

7. Transfer batter to a pastry bag with a large round tip and pipe into lightly greased doughnut pan. The wells should be about 0.66 full. 

8. Bake for about 8 minutes, until tops are golden around the edges, pull away from the donut pan and spring back when pressed lightly. Let cool for a minute or two in the pan before transferring to a wire rack. 

9. For the glaze: Combine powdered sugar, almond milk and cinnamon and whisk until no lumps remain and the consistency is how you prefer it. Pour glaze into a bowl, shallow enough do dip doughnuts into.

10. Once the doughnuts are completely cooled, dip doughnuts into the glaze, making sure it reaches about halfway down the sides. I double-glazed my doughnuts, dipping them a second time once the first coat had completely set. I then pressed the tops of the doughnuts into toasted coconut flakes.