If I made a list of things that were safe around me when I was a child, carrot cake (or any fruit dessert) would definitely top the list. It wasn’t so much the idea of carrots in cake (or fruit in dessert) as it was there were too many chocolate options to explore.
Chocolate was all that came to mind at the mention of dessert. That was the case until I was pregnant with our second daughter. During the entire pregnancy, I couldn’t even look at chocolate without gagging.
That opened up an entirely new concept for me – non-chocolate desserts. And that’s when I discovered carrot cake is really delicious.
Of course, that was pre-GF, so in 2007 when I learned I have celiac disease, I recreated my recipe for carrot cake.
A few years later, these donuts became a quick-fix for carrot cake cravings in our house. If you want to make them a bit more indulgent, whip up a cream cheese frosting to slather on top. I prefer a thin glaze, but it’s your donut, so go for it if you need that cream cheese fix. ;-)
Either way, these are going to hit the spot!
Gluten-Free Glazed Carrot Cake Donuts
Makes 10 donuts
This recipe is free from gluten, dairy, soy, peanuts, tree nuts.
For the donuts:
½ cup granulated sugar
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon allspice
Dash or two of mace (or nutmeg)
1/3 cup milk (I use unsweetened coconut milk for dairy-free, but you can use any milk you like baking with.)
2 Tablespoons melted coconut oil
1 large egg, at room temperature
1/2 cup finely grated carrot
2 Tablespoons crushed pineapple, very well-drained
Optional: ¼ cup finely chopped sunflower seed kernels (or feel free to use chopped pecans if you eat nuts)
For the glaze:
¾ cup confectioners’ sugar, sifted
1 Tablespoon dairy-free butter substitute, melted (use real butter if you eat dairy products)
1 Tablespoon water or dairy-free (or regular) milk
Preheat your oven to 400F and grease a donut pan. I use this one from Wilton.
Combine dry ingredients in a mixing bowl; whisk to blend.
In a separate smaller mixing bowl, combine coconut milk, coconut oil, egg; whisk.
Add liquid ingredients to dry, then stir until no dry ingredients are visible.
Stir in carrots, pineapple and nuts or seeds, if using.
Fill prepared donut pan sections approximately ½ full with batter. I use a large plastic zip top bag for this – simply spoon batter into bag, press batter to one corner of bag, twist top of bag to secure and cut off small piece of corner of bag, then pipe in (you can also use a large pastry bag if you have one handy).
Bake donuts approximately 9 minutes, until light golden brown around the edge and they spring back when lightly pressed (be careful not to burn yourself).
Cool the donuts completely in the pan (they are delicate when hot or warm), then carefully remove the donuts to a wire rack that is positioned over a piece of wax paper, foil or a baking pan (to catch glaze drips).
Drizzle glaze over donuts and leave them on the wire rack until glaze is completely dry.