Gluten Free Carrot Cake Donuts with Goat Cheese Glaze
These donuts are moist, spiced, and have that perfect zingy sweetness from their unique goat cheese glaze.
Servings: 10 donuts
- ¼ c brown sugar
- ¼ c coconut sugar
- ⅓ c avocado oil
- 2 eggs
- 1 teaspoon vanilla
- 1 ¼ c shredded carrots
- 1 ½ c gluten free all purpose flour
- 1 tablespoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon all spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ c chopped walnuts or pecans for topping
- 3 oz goat cheese slightly melted (I used this brand)
- 1 ½ c powder sugar sifted
- ½ teaspoon vanilla
- 1 tablespoon milk I used almond
Set oven to 425 degrees, grease a donut pan.
Combine oil and sugar, mix well.
Add remaining wet ingredients and combine well.
Add your dry ingredients and fold in until a thick batter is formed.
Add your batter to a piping bag (or a ziploc with the end cut off) and pipe into your donut pan.
Bake for 8-10 minutes.
While these bake combine goat cheese, vanilla, milk, ½ c powdered sugar and whisk until combined, then add the remaining cup of powdered sugar until a glaze is formed.
Dip each donut in the glaze gently. Top with chopped pecans or walnuts.
Calories: 292kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 163mg | Potassium: 81mg | Fiber: 3g | Sugar: 27g | Vitamin A: 2808IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg