One of the things I’ve been doing in my free time is watching my friend’s super adorable new German Shepherd puppy, Otto. He’s pretty much the cutest thing ever.
I kind of forgot HOW MUCH energy puppies have, and now I know that my dog can never, ever die because there is no way I can ever have a puppy in my house. I kind of like my blinds, and my shoes, and my couches, and everything else I see chewed up in my poor, poor friend’s house. One puppy might be worse than quadruplet human babies. Anyone have any live-forever potions for dogs?
Kaiser is really enjoying babysitting Otto with me. Kaiser shows him where all the good smells are at. They’re just two peas in a pod.
Ok, that’s totally a lie. Kaiser is a grumpy old man. He’s only 5 (almost 6) but he acts like he’s about 40. Otto wants to play so badly. He jumps all over Kaiser, nips him, anything to entice him to play. And Kaiser just ignores him like he’s the most annoying thing in the world. HAHA. It’s actually pretty funny. Once Kaiser realizes Otto isn’t going to leave him alone, he gives in and chases him around until he’s tired out. They’re pretty cute.
Now that I have a little more time in the kitchen, I’m back to experimenting with some alternative grains, flours and sugars. I’m not against the traditional versions, I just think it’s fun to switch it up once in a while! I’ve baked with coconut flour a few times before, but I was overdue for another go around.
I mentioned in my last Harvest Friday post that when I harvested a whole bunch of carrots from my garden, I got the suggestion to make carrot cake! I couldn’t stop thinking about carrot cake, but wanted to make it a little healthier and maybe turn it into breakfast instead of dessert. I thought about muffins, but donuts just seemed so much more fun!
Coconut flour is slightly sweet, subtly coconutty, and bakes up really moist. It’s pretty much perfect for donuts. Plus it’s gluten-free (for those who shun the glutens!) and packed with protein. It’s really a great alternative flour, but it cannot be swapped 1:1 with wheat flour, so don’t substitute regular flour in this recipe.
Carrot cake wouldn’t be complete without cream cheese frosting, so I dunked these donuts in a cream cheese glaze. But trust me, if you’re not feeling the glaze, the donuts are 100% delicious without it, too!
- ½ cup coconut flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ground ginger
- 6 eggs, at room temperature
- 4 tbsp butter, melted and slightly cooled
- ⅓ cup honey
- ½ tsp vanilla extract
- 1½ cups shredded carrots
- ½ cup walnuts, roughly chopped
- FOR THE GLAZE:
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
- Preheat oven to 400 degrees. Spray two 6-donut pans with nonstick spray.
- In a large bowl, whisk together coconut flour, baking powder, salt and spices.
- In another bowl, lightly beat eggs, then add butter, honey and vanilla and whisk to combine.
- Pour the wet ingredients into the dry and mix well until no lumps remain.
- Fold in the carrots and walnuts.
- Transfer the batter to a pastry bag (you don't have to do this, but I find it easier to get it into the donut pans without making a mess) and pipe evenly into donut pans.
- Bake 10-12 minutes, until edges are just turning golden.
- Cool in the pan a few minutes, then transfer to a wire rack.
- To make the glaze: Beat the butter and cream cheese together with an electric mixer until light and fluffy. Add the powdered sugar, ½ cup at a time and beat to combine. Add the vanilla extract and beat until fluffy. Add milk as needed until the glaze is drippy enough to dunk your donuts in.
- Dunk the donuts in the glaze, then let set a few minutes before serving.
These donuts came out so moist and yummy. They didn’t last very long. And I kinda want to make them again already. Veggies in my breakfast for the win.
If you want to experiment a little more with coconut flour, check out these other recipes:
And if you’re looking for more carrot cake inspiration, check out these ideas from some of my favorite bloggers!
- Healthy Carrot Cake Oat Muffins from Kristine’s Kitchen
- Carrot Cake Bars with Vanilla Cream Cheese Icing from Maebell’s
- Carrot Cake Cupcakes with Cream Cheese Frosting from Tastes Lovely
Happy weekend everyone!