Carrot Cake Donuts

These delicious Carrot Cake Donuts are perfect for breakfast and dessert. Since they are baked, they are healthy and super easy to make. They are also gluten-free, refined sugar-free, and Whole30 approved.

Since everyone is getting ready for WHOLE30 in the new year, I made these carrot cake paleo donuts. Oh boy, they are delicious! And they are also gluten-free, sugar-free, and very easy to make!

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Ingredients for these carrot cake donuts

First of all, instead of the frying process of the traditional donuts, these healthy versions are oven-baked. (Well, I don’t have a fryer, so not that I could have fried them anyway.)

Secondly, instead of refined sugar, I used roasted local sweet potatoes.

I love sweetening my baked goods with sweet potatoes (check out my sweet potato pecan pie).

Not only are they packed with fiber and good carbs, but these little powerhouses are also rich in antioxidants, vitamin A and C, and help regulate blood sugar (read more here).

I also substituted enriched white flour with almond and coconut flour, which are gluten-free and paleo-friendly!

Last but not least, the icing on the (carrot) cake! I simply melted some coconut butter to top these fluffy paleo donuts.

If you prefer your baked donuts a little sweeter, you can mix a little maple syrup or honey in the melted coconut butter.

In order to create that fragrant carrot cake flavor, I shredded some fresh carrots, and also a tiny bit of fresh ginger to give it a little spicy kick.

Although it’s not quite Easter yet, these carrot cake paleo donuts are still the perfect recipe for a quick healthy breakfast, snack or dessert, especially if you are on the whole30 journey, this paleo recipe will definitely hit the spot.

Now scroll down for the full recipe and get baking! If you need a donut pan, I got chu HERE . Don’t forget to pin this carrot cake paleo donuts recipe and share with family and friends!