Carrot cake baked donuts. Paleo. Vegan.

Gluten-free carrot cake donuts that are baked. A healthy way to enjoy carrot cake. No sugar added. No dairy. No eggs. No grains. A vegan and paleo friendly donut recipe that is topped with a coconut yogurt butter frosting. Simple and delicious with a cup of coffee.



Baked Donuts:

  • 6 oz (170 grams) peeled plantain, yellow-green one
  • 4 tablespoons tigernut flour
  • 1 teaspoon baking powder
  • 2 tablespoons coconut oil, semi solid
  • 1 tablespoon coconut flakes
  • 2 tablespoons shredded carrot
  • 1 1/4 teaspoon pumpkin pie spice

Coconut frosting:

  • 2 tablespoons coconut yogurt
  • 1 tablespoon coconut butter
  • a few drops of stevia ** optional


  1. Peel a large plantain and should weigh around 6 oz.
  2. Roughly chop plantain and place in blender. Pulse a little.
  3. Next add in remaining ingredients ending with the carrots.
  4. Continue to blend until combined.
  5. Lightly grease donut pan with coconut oil. Fill donut pan. Makes 2 large donuts.
  6. Bake at 350 degree for about 13 minutes.
  7. For the coconut frosting:
  8. Place all ingredients in a bowl and start to mix. Add in stevia to taste.
  9. Spread onto donuts.