Carrots and coconut are a magical and nutritious combination in this fiber-rich baked donut recipe.
Yield:12 donuts 1x
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
For the frosting:
¾ cup plain Greek low-fat or nonfat yogurt
2 tablespoons powdered sugar
¼ teaspoon vanilla extract
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.