Paleo Baked Carrot Cake Donuts

March 23, 2015

These gluten free carrot cake donuts are made in one bowl, are naturally sweetened and Paleo-friendly! Coconut cream frosting finishes them off perfectly!

3 Tbsp Coconut oil, melted
¼ Cup GOLDEN BLOSSOM Honey
1 Large egg
1 Large egg yolk
¼ tsp Vanilla extract
½ Cup Almond Meal (54g)*
¼ Cup Coconut flour, sifted (22g)*
1/tsp Salt
¼ tsp Baking powder
¼ tsp Baking soda
½ Tbsp Cinnamon
¼ tsp Ground nutmeg
½ Cup Finely grated carrots (about 2 medium carrots)
For the frosting:
1 13 oz Can of Full-fat coconut milk, chilled over-night **
2 - 2 ½ Tbsp GOLDEN BLOSSOM Honey, to taste
Unsweetened coconut flakes, for garnish.
For the frosting:
1 13 oz Can of Full-fat coconut milk, chilled over-night **
2 - 2 ½ Tbsp GOLDEN BLOSSOM Honey, to taste
Unsweetened coconut flakes, for garnish.

Preheat your oven to 350 degrees and generously rub a donut pan with coconut oil. In a large bowl, beat together the melted coconut oil and honey. Add in the egg, egg yolk and vanilla extract, beating until...
See the full directions on my site

Nutritions

Calories
138

Sodium
254mg
10% DV

Fat
11g
17% DV

Protein
2g
5% DV

Carbs
5g
1% DV

Fiber
0.7g
2% DV