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Baked Carrot Cake Doughnuts
Baked carrot cake doughnuts
Course
Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
donuts
Calories
262
kcal
Author
Kate @ I Heart Eating
Ingredients
Carrot Cake Doughnuts
6
tablespoons
. whole-wheat flour
6
tablespoons
. all-purpose flour
1/4
cup
. old-fashioned oats
1
tsp
. baking powder
1/4
tsp
. baking soda
1/8
tsp
. salt
1
tsp
. ground cinnamon
1/2
tsp
. allspice
1/8
tsp
. ground nutmeg
1/4
cup
. brown sugar
packed
1
large egg
3
tablespoons
. vegetable oil
2
tablespoons
. skim milk
1/2
tsp
. vanilla extract
3/4
c
. grated carrot
about 2 carrots
2
tablespoons
. chopped walnuts
or pecans (optional)
Cream Cheese Icing
3
oz
. reduced-fat cream cheese
, at room temp
1/3
c
. powdered sugar
2
T
. milk
Topping
1/3
c
. sweetened shredded coconut
Instructions
Preheat oven to 350°F. Coat a 6-cup doughnut tin with cooking spray.
In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, and spices.
Make a well in the center of the dry ingredients.
Add egg, brown sugar, oil, milk, and vanilla to the well. Stir ingredients together until just combined.
Stir in carrot and nuts, if using.
Scoop the batter into the prepared cups.
Bake until a toothpick comes out without crumbs, 8-10 minutes.
Let cool in pan for at 10 minutes.
Once you remove the doughnuts, keep the oven on.
Place coconut on a small rimmed cookie sheet, and bake for 7-8 minutes, stirring twice (to avoid burnt edges).
To make the glaze, beat together cream cheese, powdered sugar, and milk.
Drizzle glaze over cooled doughnuts, and top with toasted coconut.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
262
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
8
g
|
Cholesterol:
35
mg
|
Sodium:
210
mg
|
Potassium:
270
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
2810
IU
|
Vitamin C:
0.9
mg
|
Calcium:
95
mg
|
Iron:
1.2
mg