I feel like it’s finally starting to feel like Spring. The snow is almost all gone and the birds have come back from their yearly migration. I even spotted a few flower buds the other day! Yep, it looks like we’re finally on the upside. Fingers crossed, no more snow!
After a week of hoping for warmer weather, I decided that I would share something more seasonally appropriate. I love carrots, they’re one of my favorite vegetables, next to celery, that is. The carrots add moisture to this recipe as well as flavor and nutrients. Basically what I’m saying is that you can eat five of these donuts and feel good about it, like really good. Not only are they healthy, but these carrot cake donuts are delicious and take less then 20 minutes overall. If that’s not a win, I don’t know what is!
The glaze on top is totally optional, I’ve made them with it and without. I personally like them better without the glaze but my family disagrees and says that the glaze adds something special. Either way, it’s up to you and if you change your mind halfway through the glaze can be whipped up in seconds flat.
Carrot Cake Donuts
- 1 cup white whole wheat flour
- 1/2 cup all purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 1 and 1/2 cups grated carrots (about 3 carrots)
- 1/2 cup milk of choice (I used almond)
- 5 Tablespoons coconut oil (melted and cooled)
- 6 Tablespoons maple syrup
- 1/4 cup raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
- Preheat oven to 400°F. Spray two donut pans with non stick spray.
- In a medium sized bowl combine the flours, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In another medium sized bowl whisk the grated carrots, coconut oil, and maple syrup until combined. Add in the milk. If your coconut oil starts to clump because it is too hot (you can avoid this by letting it cool for a couple minutes after microwaving) place the mixture in the microwave for up to a minute until it is no longer clumping.
- Pour the wet ingredients into the flour mixture and stir with a wooden spoon until just combined. If you are adding raisins and nuts fold them in now.
- Scoop about a tablespoon of the batter into the donut cavities and place in the preheated oven. Bake for 8 minutes or until they spring back when they are pressed on slightly. Allow to cool for five minutes in the pan and then place on a wire rack to cool completely.
- OPTIONAL: If you want to make a glaze whisk a 1/4 cup powdered sugar, 1 Tablespoon of maple syrup, and 1 teaspoon of milk of your choice (again, I use almond milk) until no clumps of powdered sugar remain. Drizzle onto the cooled donuts and enjoy.