Carrots and coconut are a magical and nutritious mixture on this fiber-rich baked donut recipe.
I’m not a lot of a carrot cake fan. I discover it a bit too candy and there’s simply one thing I don’t like about carrot and pineapple collectively. I’m extra of a butter/chocolate frosting gal.
However coconut + carrot? Carry it.
Final 12 months, I lastly purchased a donut pan. I instantly made Gretchen @kumquat ‘s Completely Coconut Donuts after which went on a little bit of a baked donut spree.
However since then, the donut pan has been dormant for some time so I figured it was time to mud it off. And with spring lastly within the air, I figured I’d do a tackle carrots and coconut after seeing a couple of carrot fast bread recipes and a bunch of Easter coconut desserts.
So, these are my “Not Carrot Cake” Carrot Coconut Donuts.
I like baking with coconut flour because it produces a young, fluffy end result, is delicate in taste and is tremendous wealthy in fiber (coconut flour has double the quantity of fiber in comparison with complete wheat pastry flour!) It’s additionally a terrific choice for individuals who must comply with a gluten-free weight-reduction plan. (Word: this recipe is NOT gluten-free as I did a mixture of coconut and wheat flour.)
Between the flours, carrots and shredded coconut, every of those donuts offers over 6 grams of fiber.
Not too shabby for a donut.
Description
Carrots and coconut are a magical and nutritious mixture on this fiber-rich baked donut recipe.
For the batter:
- 2 teaspoons coconut oil
- 2 cups shredded carrots
- ½ cup shredded unsweetened coconut
- 1 ¼ cups coconut flour
- ¾ cup complete wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon floor nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 (15 ounce) can gentle coconut milk
- 2 eggs
For the frosting:
- ¾ cup plain Greek low-fat or nonfat yogurt
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- Preheat oven to 375 levels Fahrenheit.
- If coconut oil is in a strong state, place on baking tray and put in oven for a couple of minutes. Take away tray and add carrots and unsweetened coconut. Combine collectively and unfold evenly on tray. Roast for about 8-10 minutes or till the coconut begins to show golden brown. Take away from oven and put aside 1 cup of carrot/coconut combination for frosting.
- Decrease oven to 350 levels Fahrenheit.
- In a big bowl, combine collectively remaining roasted carrot/coconut combination, coconut flour, complete wheat pastry flour, baking powder, nutmeg, baking soda and salt.
- In a small bowl, whisk collectively coconut milk and eggs. Add to dry substances and beat till substances are simply integrated (batter can be thick and sticky.)
- Grease a 6-count donut pan with cooking spray. Fill every cavity with batter. Bake for 18 – 20 minutes or till batter begins to show golden brown. Take away from pan and funky on a rack. Repeat with remaining batter.
- Whereas donuts are cooling, in a small bowl, beat collectively yogurt, powdered sugar and vanilla.
- As soon as donuts are utterly cool, one after the other, dip high of donut into frosting to completely coat high. Dip into remaining carrot/coconut combination. Retailer in air tight container in fridge for as much as 2 days.
Supply hyperlink
