Paleo Carrot Cake Donuts with Coconut Cream Frosting
These gluten free carrot cake donuts are made in one bowl, are naturally sweetened with GOLDEN BLOSSOM Honey, and are a Paleo-friendly, healthy treat. They're a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goldenblossomhoney.com.
Cooking tools:
- Kitchen scale
- Donut pan
- Sifter
- Grater
- Oven
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Can opener
- Saucepan
- Refrigerator
- Plate
Ingredients
- 3 Tbsp Coconut oil, melted
- ¼ Cup GOLDEN BLOSSOM HONEY
- 1 Large egg
- 1 Large egg yolk
- ¼ tsp Vanilla extract
- ½ Cup Almond Meal (54g)*
- ¼ Cup Coconut flour, sifted (22g)*
- ⅛ tsp Salt
- ¼ tsp Baking powder
- ¼ tsp Baking soda
- ½ Tbsp Cinnamon
- ¼ tsp Ground nutmeg
- ½ Cup Finely grated carrots (about 2 medium carrots)
- 1 13 oz Can of Full-fat coconut milk, chilled over-night **
- 2 – 2 ½ Tbsp GOLDEN BLOSSOM Honey, to taste
- Unsweetened coconut flakes, for garnish
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