By Alexis Scott
Gluten-Free Carrot Cake Mini Donuts
6 steps
Prep:15minCook:12min
Enjoy these delicious gluten-free carrot cake mini donuts. Perfectly spiced and easy to make. Each bite is a delightful treat that's sure to please everyone.
Updated at: Sun, 14 Sep 2025 13:27:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
14
Moderate
Nutrition per serving
Calories144.6 kcal (7%)
Total Fat7.8 g (11%)
Carbs19.6 g (8%)
Sugars11 g (12%)
Protein1.3 g (3%)
Sodium175.3 mg (9%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
120ggluten-free all-purpose flour
with xanthan gum
3gbaking soda
2gbaking powder
1.5gcinnamon
0.5gnutmeg
2gsalt
50ggrated carrot
finely grated
67glight brown sugar
packed
50gegg
large, or replacer
55gneutral oil
melted butter, or melted coconut oil
30gmilk
5gvanilla extract
15gchopped nuts
or shredded coconut, optional
55gcream cheese
softened
60gpowdered sugar
2gvanilla extract
15gmilk
add gradually to reach drizzling consistency
Instructions
Donuts
Step 1
Preheat oven to 175°C / 350°F. Grease your 12-mini donut pan.
Step 2
Mix dry jar mix with wet ingredients until just combined. Fold in carrot (and nuts/coconut if using).
Step 3
Spoon or pipe into pan, filling each ¾ full.
Step 4
Bake 10-12 minutes until golden and springy to touch.
Step 5
Cool slightly, glaze or dust, and enjoy warm.
For the cream cheese icing
Step 6
Whisk ingredients until smooth. Dip or drizzle over cooled donuts.
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