Happy Easter weekend! We’re excited for Easter Sunday and have been enjoying these Paleo Carrot Cake Donuts here at the Smith house — and I hope you will, too.
Why I love this recipe:
- It only took two tries to perfect.
- I used two ingredients I’ve wanted to experiment with: cassava flour and coconut butter, making these donuts gluten-free, grain-free, dairy-free, and nut-free if you omit the walnuts.
- They’re delicious: lightly sweet, dense yet cake-like, and finished with a creamy coconut butter glaze.
Grab a donut pan, preheat the oven, and let’s make some Paleo Carrot Cake Donuts!
Spring and Easter bring joyful sights and sounds: budding trees, chirping birds, pastel colors, and the return of outdoor life. Food is a big part of the celebration too — brunches, roasted dinners, sweet treats — and for us, these donuts are a favorite addition. Beyond the seasonal fun, Easter has deep meaning for me. My blog is called “Fed and Fulfilled” because while good food feeds and comforts us, my deepest fulfillment comes from my relationship with Jesus.
For me, Easter celebrates the journey from death to resurrection and into new life.
I’ve been reflecting on Christ’s sacrifice and the hope of resurrection — a central reason to celebrate. That hope changes brokenness into newness and offers a profound purpose and joy. This season I’m celebrating by baking and sharing these donuts with family and friends.
To start, use a nonstick donut pan (large or mini) or even a well-greased muffin tin. I grease my pan generously with coconut oil — better too much than too little, or the donuts may stick.
I used Otto’s cassava flour for a light, tender texture and combined it with coconut flour and arrowroot starch for the best results. The batter ends up thick and hearty — perfect for a cake-like donut.
For the wet ingredients, grate carrots and combine with melted coconut oil, eggs, maple syrup, honey, vanilla, and a touch of lemon. Mix wet and dry ingredients, fold in optional raisins or toasted walnuts, and spoon into your greased pan, filling each cavity nearly to the top.
Bake until golden and a toothpick comes out clean. Cool in the pan about 10–15 minutes, run a knife around each donut, and gently tap the pan to release them. If they stick, more oil next time will help.
While the donuts cool, make a simple coconut glaze from melted coconut butter, coconut oil, maple syrup, and light coconut milk. Coconut butter is made from actual coconut meat and melts into a rich, nut-butter-like glaze. Adjust thickness by warming or chilling as needed.
Sweeten the glaze with maple syrup or honey, then coat cooled donuts and top as you like — toasted coconut, walnuts, cinnamon, or coconut sugar are all lovely options.
Store finished donuts in a covered container at room temperature or refrigerate to help the glaze firm up. They keep well for a few days.
We couldn’t stop eating these — they’re perfect for Easter brunch or dessert. Enjoy, and have a happy Easter!
- Donuts:
- 1 cup grated carrots
- 2 eggs
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/3 cup cassava flour
- 3 tablespoons coconut flour
- 1 tablespoon arrowroot starch
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup raisins (optional)
- 1/4 cup toasted walnuts (optional)
- Optional toppings: toasted coconut, toasted walnuts, cinnamon & coconut sugar
- Glaze:
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut butter, melted
- 2–3 tablespoons maple syrup (to taste)
- 3 tablespoons light coconut milk
- Preheat oven to 350°F (175°C) and generously grease a donut pan with melted coconut oil.
- In a medium bowl, beat the eggs and whisk in the remaining wet ingredients. Stir in the grated carrots and set aside.
- Whisk together the dry ingredients in a large bowl. Stir in raisins and walnuts if using.
- Add the wet mixture to the dry ingredients and stir until combined. The batter will be thick.
- Spoon batter into the prepared donut pan, filling each cavity nearly to the top.
- Bake 18–20 minutes for large donuts (6) or 11–13 minutes for mini donuts (12). A toothpick inserted should come out clean.
- Cool in the pan 10–15 minutes, then run a knife around each donut and gently tap the pan to release them.
- Let donuts finish cooling on a rack while you prepare the glaze.
- Melt the coconut butter and coconut oil briefly, then whisk in maple syrup and coconut milk. Adjust warmth or chill to reach desired consistency.
- Frost cooled donuts with the glaze and decorate with toppings. Store leftovers in a covered container at room temperature or refrigerated. They keep 2–3 days.
