Since Easter is coming up, I’ve been thinking of carrot-based desserts. I was brainstorming carrot cake cupcake and cookie recipes, but my son wanted to make doughnuts. I love carrot cake, but I don’t like all of the oil that a lot of carrot cake recipes call for. For some reason, when I see 1 cup of butter in the ingredients, I think, “Mmmm, yum!”. But when I see 1 cup of oil, I think, “Eww, that’s a lot of oil!”. So, I wanted to make these doughnuts without a ton of oil, and I ended up throwing in some other healthy ingredients like oats and whole-wheat flour, too.
We ended up with moist, carrot cake-y doughnuts topped with rich, cream cheese icing and crunchy, toasted coconut. Total Easter yumminess! Looking for more Easter-y recipes? How about kicked-up coconut cake or pineapple upside-down carrot muffins. Or check out my peanut butter s’mores baked doughnuts if you’re looking for more doughnut recipes.