I’m not much of a carrot cake fan. I find it a bit too sweet and there’s just something I don’t like about carrot and pineapple together. I’m more of a butter/chocolate frosting gal.
But coconut + carrot? Bring it.
But since then, the donut pan has been dormant for awhile so I figured it was time to dust it off. And with spring finally in the air, I figured I’d do a take on carrots and coconut after seeing a few carrot quick bread recipes and a bunch of Easter coconut desserts.
So, these are my “Not Carrot Cake” Carrot Coconut Donuts.
I like baking with coconut flour as it produces a tender, fluffy result, is mild in flavor and is super rich in fiber (coconut flour has double the amount of fiber compared to whole wheat pastry flour!) It’s also a great option for those who need to follow a gluten-free diet. (Note: this recipe is NOT gluten-free as I did a mix of coconut and wheat flour.)
Between the flours, carrots and shredded coconut, each of these donuts provides over 6 grams of fiber.
Not too shabby for a donut.
I actually cut out the yogurt draining step and simply beat together the yogurt, powdered sugar and vanilla. The result was the perfect sticky, not too sugary sweet frosting for the toasted carrot and coconut topping.
Carrot Coconut Baked Donuts
Makes 12 donuts
- For the batter:
- 2 teaspoons coconut oil
- 2 cups shredded carrots
- ½ cup shredded unsweetened coconut
- 1 ¼ cups coconut flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 (15 ounce) can light coconut milk
- 2 eggs
- For the frosting:
- ¾ cup plain Greek low-fat or nonfat yogurt
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Preheat oven to 375 degrees Fahrenheit.
If coconut oil is in a solid state, place on baking tray and put in oven for a few minutes. Remove tray and add carrots and unsweetened coconut. Mix together and spread evenly on tray. Roast for about 8-10 minutes or until the coconut starts to turn golden brown. Remove from oven and set aside 1 cup of carrot/coconut mixture for frosting.
Lower oven to 350 degrees Fahrenheit.
In a large bowl, mix together remaining roasted carrot/coconut mixture, coconut flour, whole wheat pastry flour, baking powder, nutmeg, baking soda and salt.
In a small bowl, whisk together coconut milk and eggs. Add to dry ingredients and beat until ingredients are just incorporated (batter will be thick and sticky.)
Grease a 6-count donut pan with cooking spray. Fill each cavity with batter. Bake for 18 – 20 minutes or until batter starts to turn golden brown. Remove from pan and cool on a rack. Repeat with remaining batter.
While donuts are cooling, in a small bowl, beat together yogurt, powdered sugar and vanilla.
Once donuts are completely cool, one by one, dip top of donut into frosting to fully coat top. Dip into remaining carrot/coconut mixture. Store in air tight container in refrigerator for up to 2 days.