Baked Carrot Cake Donuts {Gluten Free}

A little bunny is coming soon and bringing lot’s of yummy treats.

carrot cake donuts

These delicious baked carrot cake donuts are made with coconut flour making them gluten free. Your little bunnies with allergies will enjoy these Easter morning. And even those that don’t will devour them like mine did.

baked donut

While coconut flour can be a challenging flour to work with (it’s is known to be DRY!) these baked carrot cake donuts are gluten free and taste absolutely delicious!

baked carrot cake donuts

Today as a member of the Secret Recipe Club, I’m surprising Jess from Flying on Jess Fuel by highlighting one of her recipes. Jess is a navy pilot wife and makes some of the most amazing recipes. Some of my favorites that caught my eye for Easter:

L-R: Easter Rice Krispies, Toasted Coconut Cupcakes, Caesar Deviled Eggs

flying on jess fuel







And don’t forget to scroll to the bottom of the page to see the other great recipes featured today.

Baked Carrot Cake Donuts {Gluten Free}

Yield: 12 donuts

Serving Size: 1 donut


    For the Donuts:
  • ½ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • 6 eggs, at room temperature
  • 4 tbsp butter, melted and slightly cooled
  • ⅓ cup honey
  • ½ tsp vanilla extract
  • 1½ cups shredded carrots
  • ½ cup walnuts, roughly chopped (optional)
  • For the Glaze:
  • 4 oz cream cheese, softened (do not use fat free)
  • 2 tbsp butter, softened
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk


    For the Donuts:
  1. Preheat oven to 400 degrees. Lightly grease two six slot donut pans.
  2. In a bowl, stir together the coconut flour, baking powder, salt, cinnamon and ginger. Set aside. In another bowl, beat the eggs, then add in the butter, honey and vanilla, stirring until smooth.
  3. Slowly stir in the dry ingredients into the wet ingredients, stirring just until smooth. Fold in the carrots and walnuts.
  4. Pour the batter into a pastry bag or Ziploc bag with a corner of the bag snipped and pipe dough into the donut pans, filling approximately 2/3 of the way full.
  5. Bake at 400 degrees for 10-12 minutes, or until donuts are lightly browned and spring back when lightly pressed. Remove donuts from oven and allow to cool in the pan for several minutes before transferring to a wire rack to finish cooling completely. Frost donuts when cool.
  6. For the Glaze:
  7. In the bowl of a stand mixer, beat the cream cheese and butter for 2-3 minutes until light and fluffy. Stop the mixer, add in the powdered sugar, vanilla and milk. Stir on low speed until mixture is well combined, then continue to add milk as needed until it becomes a glaze.
  8. Dip the tops of each donut in the frosting and return the donut to the wire cooling rack to allow the frosting to set. Frosting will soft set.

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  1. Hard to believe that those are baked and gluten free! FAB doughnuts! GREAT SRC pick this month – Karen

  2. Thank you for sharing these! I just received some coconut flour to bake with – and I think these little treats are calling to me… 🙂

  3. Gluten free donuts, very interesting! I also had a gluten-free recipe for my assignment, so we are on the same page this month!

    Happy Reveal Day!

  4. Yum! These donuts look amazing! I’ve been wanting something carrot cake like lately And these definitely fit the bill! Great SRC pick!

  5. Terrific choice for Easter time SRC.

  6. Ok. Now I really need to get our my baked donut pan!

  7. These look delicious. Perfect for Easter. Great pick!

  8. I love baked doughnuts…so easy to make and always delicious! I have a bag of opened coconut flour that I need to use up…I know what I’m making with it! Great SRC pick!

  9. Happy Reveal Day~ Lynn

  10. Very cute doughnuts!! Perfect for Easter. I know my grandsons would love these!

  11. Glad you liked these!! I need to make them again before Easter… so yummy! 🙂

  12. These look great!
    Thank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
    ~ Megin of VMG206

  13. Ooo just in time for carrot cake season I love these! Good reason to bust out my own doughnut pans

  14. What a great sweet treat for breakfast. I love carrot cake and now I have an excuse to eat it in the morning!! Great pick this month 🙂

  15. now i have an excuse to bust out my donut pan again!

  16. Beautiful!


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