Gluten-Free Carrot Cake Donuts

Gluten-Free Carrot Cake Donuts

Course Breakfast
Servings 12 donuts


  • 1 ¼ cups gluten-free flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 large egg
  • ½ cup almond milk or other non-dairy milk
  • 1 teaspoon vanilla
  • ¼ cup butter melted
  • ½ cup finely grated carrots

Cream Cheese Glaze

  • 4 oz dairy-free cream cheese
  • ½ cup powdered sugar sifted
  • 1 teaspoon vanilla
  • 3 – 4 tablespoons almond milk or other non-dairy milk


  • Preheat oven to 425 degrees. Spray donut pans thoroughly.
  • In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg together. Set aside.
  • In large bowl, whisk egg, milk, vanilla and melted butter together. Stir in carrots. Fold wet ingredients into dry ingredients, just until combined. Add batter to a large ziploc bag, cut off one corner of the bag and each donut pan cavity with about half to three-fourths full of batter.
  • Bake in 425 degree oven for 7-9 minutes or until donuts spring back to the touch and are golden on edges. Let sit in the pan for a minute, then move to a cooling rack. Let cool completely.
  • To make glaze, beat together cream cheese, powdered sugar, vanilla and milk and drizzle over cooled donuts.


This recipe has been slightly modified to be gluten and dairy free from Eat Move Make.
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