carrot cake donuts
| prep time | bake time | keto-friendly | difficulty level |
|---|---|---|---|
| 15 mins | 25 mins | yes | easy |
These keto friendly carrot cake donuts pleasantly surprised! Super fluffy, not artificial tasting, and fun to eat! I bet you can even fool your non-keto friends into thinking these are regular donuts from your local shop...but better!
ingredients:
- 1 package of scotty's everyday cupcake mix
- 3 eggs
- 6 tbsp melted ghee or dairy free butter
- 1 tbsp monk fruit maple syrup
- 1/3 cup water
- 1 tbsp vanilla extract
- 1/2 cup finely grated carrots, packed
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/3 cup chopped pecans- 2 additional tbsps for topping
- 1/4 cup raisins + 1-2 tbsp for topping
glaze:
- 1/4 cup sunflower seed butter
- 1/4 cup monk fruit maple syrup
- 1/2 tsp vanilla extract
- pinch of sea salt
instructions
- Preheat oven to 350° F and oil the donut or muffin tins.
- In a large bowl whisk together the eggs, melted butter, sweetener, water, and vanilla
- Stir in the shredded carrots. Add package of cake mix, spices, and whisk until a smooth batter forms. Then stir in the pecans and raisins.
- Fill each tin 2/3 full, then bake for 11-13 mins or until a toothpick comes out clean.
- Let cool 10 mins, run a knife around the edges before removing to a cooling rack.
- In a small bowl make the glaze by stirring together the sunflower butter, maple, vanilla, and salt.
- Gently press the smooth surface of each donut into the glaze and swirl to remove excess. Place on a tray and repeat.
- Sprinkle the tops with remaining chopped pecans and 4-5 raisins on each. Store sealed at room temperature 5 days.
