Carrot Cake Oatmeal Baked Donuts (Gluten-Free)
Perfectly sweet and spiced, these Carrot Cake Oatmeal Baked Donuts are a delicious - and gluten free - dessert for breakfast! Made with oat flour, protein powder and egg whites, they’re healthy too!
For the spot-on flavor and texture (but with a bunch of added calories and fat), add in some nuts, coconut and top with a slightly-better cream cheese frosting. Gold!
I don’t know if it’s just me or Quarantine or what, but I feel like the carrot cake rave is still on. And we’re way past Easter at this point!
No complaints though. I love sneaking veggies into foods in ways that I can’t taste the actual vegetable at all. I do cauliflower in my oatmeal every morning.
So in a way I guess carrot cake anything is right up my alley!
I had made a dedicated list of carrot cake dessert recipes I want to try out back when this all started, it’s quite long actually.
Why carrot cake donuts though? Coz I really wanted to use my donut pan, make a breakfast-type recipes (aka something with oats) and just couldn’t say no to Crumb Top Baking’s recipe!
- 12 Pieces
- Prep time: 7 Minutes|Cook time: 15 Minutes|Total time: 22 Minutes
Cream Cheese Frosting:
- Preheat oven to 350°F and spray a donut pan with cooking spray to grease.
- Sprinkle chopped pecans and coconut chips on the bottom of the donut cavities if using.
- In a large bowl, whisk together oat flour, vanilla protein powder, cinnamon, nutmeg, ginger, baking powder and salt.
- Add in grated carrots and stir.
- In another bowl, whisk together almond milk, applesauce, egg whites and maple syrup.
- Add wet ingredients to dry, and mix until just combined.
- Divide mixture evenly among donut pan cavities, filling about ⅔-¾ way up.
- Bake for 15 minutes or until a toothpick inserted into the donut comes out clean.
- Let cool for 5 minutes and remove from pan. Transfer to a cooling rack to cool.
- Frosting: In a bowl, whisk together ingredients for the frosting: cream cheese, almond milk, vanilla and sweetener. Use a knife to spread frosting on top of donuts!
- In a bowl, whisk together ingredients for the frosting: cream cheese, almond milk, vanilla and sweetener.
- Use a knife to spread frosting on top of donuts!
- To make oat flour, process 1⅔ cup of Rolled or Instant Oats, about 150g, in a small food processor until it gets a flour-like consistency. 1⅓ cup Rolled Oats makes 1 cup Oat Flour.
- Store in fridge for 5-6 days in an airtight container.
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