Baked Carrot Cake Donuts are tender and cake-like, flavored with warm spices, shredded carrot and coconut. These gluten-free mini donuts are finished with a creamy white chocolate and toasted coconut topping, and can easily be made dairy-free by omitting the white chocolate or choosing a dairy-free alternative.
This recipe was first published in March 2018 and has been updated with new photos, clearer instructions and a few small recipe tweaks.
Easter is just around the corner, and while celebrations might look different this year, baking still brings a little joy. These carrot cake donuts are perfect to share with neighbors or tuck into a homemade gift box—if you can resist sampling them first.
Details on a few ingredients
- Oat flour – Made from finely ground rolled oats, oat flour is a whole-grain, fiber-rich choice that usually is gluten-free (when certified). It works beautifully in muffins, pancakes and these baked donuts.
- Protein powder – A vanilla plant-based protein powder gives a light sweetness and extra protein. This recipe was tested with a gluten-free, vegan powder. If you use whey or an unflavored powder, results may vary.
- Applesauce – Unsweetened applesauce keeps the donuts moist without adding excess sugar. If you only have sweetened applesauce, you can use it, but the donuts will be sweeter.
- Liquid egg whites – Liquid egg whites are convenient and add structure while keeping the texture light. If you don’t have them, use the whites from two large eggs.
How to make baked carrot cake donuts
Preheat the oven to 350°F (175°C). Generously grease a 12-cavity mini donut pan with non-stick spray.
In a large bowl, whisk together the dry ingredients (oat flour, protein powder, spices, baking soda and salt). If the oat flour or protein powder is lumpy, sift or whisk thoroughly to break up lumps.
In a separate bowl, combine the wet ingredients: almond milk, unsweetened applesauce, olive oil, liquid egg whites and honey. Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated carrot and the unsweetened medium coconut.
Sprinkle a little chopped raw walnut into the bottom of each donut cavity. Spoon the batter into the cavities, spreading it evenly but taking care not to disturb the walnuts.
Bake for 13–15 minutes, or until a toothpick inserted into a donut comes out clean. Let the donuts cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before adding the topping.
For the topping, melt white chocolate chips with a small amount of coconut oil (about 30 seconds in the microwave, stir, then another brief interval if needed). Dip the tops of the cooled donuts into the melted chocolate and immediately sprinkle with toasted unsweetened coconut. Allow the chocolate to set before serving.
Frequently asked questions
I don’t have oat flour. Is there another flour I can use?
These donuts were developed for oat flour, which behaves differently than all-purpose or whole-wheat flour. If you have rolled oats, pulse them in a blender or food processor until they resemble a fine flour and use that. Substituting other flours on a 1:1 basis may change texture and baking time.
How should I store the donuts and how long do they keep?
Unfrosted donuts keep well at room temperature in an airtight container for 3–4 days. Once topped with white chocolate, store them in the refrigerator so the topping stays firm; they’ll keep 5–6 days chilled.
Can I freeze these donuts?
Yes. Freeze the cooled donuts without the white chocolate and coconut topping. Arrange them in a single layer in a freezer-safe container, or separate layers with parchment paper. Freeze up to 3 months. Thaw in the fridge, then add the topping before serving.
Recipe tips and substitutions
- If oat flour or protein powder is lumpy, sift or whisk the dry ingredients before combining with the wet ingredients.
- Use unsweetened medium coconut for the best texture; shredded or flaked coconut can be used but will change the mouthfeel. Sweetened coconut will add extra sugar.
- To ensure the donuts remain gluten-free, choose certified gluten-free oat flour and protein powder.
- To make the recipe dairy-free, use a vegan protein powder and skip the white chocolate topping or use a dairy-free white chocolate alternative.
- This recipe yields twelve mini donuts (about 3-inch diameter). If you use a larger 6-cavity pan, increase the baking time and check for doneness with a toothpick.
📖 Recipe
Carrot Cake Donuts (Gluten-Free)
Soft, spiced carrot cake donuts with coconut and a white chocolate-coconut topping. Easily adapted to be dairy-free.
Ingredients
- ⅓ cup chopped raw walnuts
- 1 ¼ cup oat flour
- ¼ cup vanilla plant-based protein powder
- 4 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened almond milk
- ⅓ cup unsweetened applesauce
- ¼ cup extra virgin olive oil
- ¼ cup liquid egg whites (or whites from two large eggs)
- 2 tablespoons honey
- ½ cup finely grated carrot
- ½ cup unsweetened medium coconut
Topping
- ⅓ cup white chocolate chips (omit or choose dairy-free chips to make dairy-free)
- ½ tablespoon virgin cold-pressed coconut oil
- ¼ cup toasted unsweetened coconut
Instructions
- Preheat oven to 350°F. Grease a 12-cavity mini donut pan and sprinkle walnuts into each cavity.
- In a large bowl, whisk oat flour, protein powder, cinnamon, ginger, nutmeg, baking soda and salt. Sift if needed.
- In another bowl, whisk almond milk, applesauce, olive oil, liquid egg whites and honey until smooth.
- Stir the wet mixture into the dry ingredients until combined. Fold in the grated carrot and coconut.
- Spoon the batter into the donut cavities, spreading evenly while leaving the walnuts undisturbed at the bottom.
- Bake 13–15 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- For the topping, melt white chocolate chips with coconut oil, stirring until smooth. Dip cooled donuts in the chocolate and sprinkle with toasted coconut. Let set before serving.
- Store in an airtight container in the refrigerator and enjoy within 5–6 days.
Notes
- If you don’t have oat flour, make your own by processing rolled oats to a fine powder.
- If you don’t have liquid egg whites, use the whites from two large eggs.
- Use certified gluten-free oat flour and protein powder to keep the recipe gluten-free.
- To make dairy-free, use a vegan protein powder and either skip the white chocolate or choose dairy-free chips.