There exists a carrot cake born 100 years ago, perfected in a 1990’s style kitchen atop a ridge in the mountains of Virginia. The sought-after recipe is coveted by everyone who takes that first bite in to its rich layers of sweet goodness; a sugar coma follows closely after.
This particular carrot cake is only served once a year, on Easter, because what better way to celebrate Jesus than with cream cheese frosting and sugared up vegetables? Really, it’s so good and hashtag worth it, and since I have the recipe by means of a contract, a blood oath, and the promise to give my mother more grandchildren (ha, kidding) I had to make it work.
Making a carrot cake baked doughnut without any gluten, any animal products, and any refined sugar that also turned out delicious was my definite accomplishment for the week. It’s hardly close to the original, yet it tastes just as perfect. I’m all about a guilt-free Easter.
Note: The texture of these is more cake than doughnut, so definitely feel free to adapt in to a cake or cupcake recipe. They’re all nearly the same, anyway.
Carrot Cake Doughnuts
- 3/4 cup of Bob’s Red Mill GF Flour
- 1/4 cup + 1 tbsp organic oat flour
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- 1 tsp organic cinnamon
- 1/8 tsp finely ground pink salt
- 1/2 cup of coconut oil, melted in the preheated oven
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, left to thicken)
- 1/4 cup + 2 tbsp pure maple syrup
- 1/4 cup + 2 tbsp vanilla unsweetened almond milk
- 1 cup grated organic carrots
- 1/4 cup of chopped walnuts
- Pre-heat oven to 350 and grease a doughnut pan with coconut oil.
- Blend the dry ingredients (flours, baking soda & powder, cinnamon, and salt).
- Stir in the oil, flax eggs, syrup, and almond milk.
- Once combined, stir in the carrots and walnuts.
- Pipe in to your prepared doughnut pan.
- Bake for 10-15 minutes, until a toothpick comes out clean.
- Allow to cool completely, then top with desired frosting/glaze, garnish with more chopped walnuts and a sprinkle of cinnamon if desired.
- Serve and enjoy!
The plan WAS to top this with a decadent, sugar-free coconut cream whip but Murphy’s Law dictated that my coconut milk can was no good, thus a quick (obviously not sugar free) blend of powdered sugar and almond milk was my photography stand in. Sad face because can you imagine how gorgeous mounds of fluffy cream would have looked with this? All about that contrast.