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Carrot Cake Donuts (gluten and grain free, paleo)

  • Author: Katja from Savory Lotus
  • Yield: 6 donuts 1x


  • 3/4 cup blanched almond flour (like this)
  • 2 TBS coconut flour (like this)
  • 1/2 tsp baking soda
  • 1/4 tsp unrefined sea salt (I use this one)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • pinch of clove
  • 1/4 cup unsweetened shredded coconut (like this)
  • 2 eggs
  • 6 TBS coconut oil (like this), melted
  • 4 TBS REAL maple syrup OR raw honey
  • 1/2 cup grated carrot, packed
  • 1/2 cup raisins, soaked in water for 10 minutes and roughly chopped
  • 1 TBS grated fresh ginger



  1. Preheat oven to 350’F and grease your donut pan (like this) with a titch of coconut oil.
  2. Combine dry ingredients (almond flour, coconut flour, baking soda, salt, cinnamon, ginger, clove and shredded coconut) in a large bowl.
  3. In a separate bowl, whisk together eggs, coconut oil and sweetener of choice. Fold in grated carrots, raisins, and fresh ginger.
  4. Add wet to dry and mix until well incorporated. Allow to sit for a couple of minutes to let the coconut flour absorb.
  5. Place the batter in a piping bag (like this) or a large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening.
  6. Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
  7. Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
  8. Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.

To make glaze:

  1. Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add water a tiny bit at a time if it’s too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl OR just drizzle over the donuts in any fashion that you desire. Place back onto cooling rack.
  2. Enjoy!