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Carrot Cake Donuts
Anne Newgent

Carrot Cake Donuts

These Carrot Cake Donuts deliver irresistible spice and moist texture, transformed into a guilt-free indulgence, with high protein content and a comforting flavor.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Whole Wheat Pastry Flour
  • Vanilla or Unflavored Whey Protein Powder
  • Grated Carrots
  • Unsweetened Applesauce
  • Non-Fat Greek Yogurt
  • Large Eggs
  • Maple Syrup or Honey
  • Baking Powder
  • Baking Soda
  • Ground Cinnamo
  • Nutmeg
  • Ginger
  • Vanilla Extract
  • Pinch of Salt

Method
 

  1. Preheat your oven to 350°F (175°C) and grease the donut pan.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. In another bowl, whisk together the wet ingredients until smooth.
  4. Combine the wet and dry ingredients and mix until just combined.
  5. Fold in the grated carrots.
  6. Pipe the batter into the donut pan, filling each cavity two-thirds full.
  7. Bake for 10-14 minutes or until golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Optional: Prepare and apply the glaze once cooled.

Notes

Do not overmix the batter to ensure a light texture. Fine grate the carrots for even distribution.