Description
Carrots and coconut are a magical and nutritious combination in this fiber-rich baked donut recipe.
Ingredients
Scale
For the batter:
- 2 teaspoons coconut oil
- 2 cups shredded carrots
- ½ cup shredded unsweetened coconut
- 1 ¼ cups coconut flour
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 (15 ounce) can light coconut milk
- 2 eggs
For the frosting:
- ¾ cup plain Greek low-fat or nonfat yogurt
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- If coconut oil is in a solid state, place on baking tray and put in oven for a few minutes. Remove tray and add carrots and unsweetened coconut. Mix together and spread evenly on tray. Roast for about 8-10 minutes or until the coconut starts to turn golden brown. Remove from oven and set aside 1 cup of carrot/coconut mixture for frosting.
- Lower oven to 350 degrees Fahrenheit.
- In a large bowl, mix together remaining roasted carrot/coconut mixture, coconut flour, whole wheat pastry flour, baking powder, nutmeg, baking soda and salt.
- In a small bowl, whisk together coconut milk and eggs. Add to dry ingredients and beat until ingredients are just incorporated (batter will be thick and sticky.)
- Grease a 6-count donut pan with cooking spray. Fill each cavity with batter. Bake for 18 – 20 minutes or until batter starts to turn golden brown. Remove from pan and cool on a rack. Repeat with remaining batter.
- While donuts are cooling, in a small bowl, beat together yogurt, powdered sugar and vanilla.
- Once donuts are completely cool, one by one, dip top of donut into frosting to fully coat top. Dip into remaining carrot/coconut mixture. Store in air tight container in refrigerator for up to 2 days.