carrot cake donuts


prep timebake timeketo-friendlydifficulty level
15 mins25 minsyeseasy

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!


  • 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


  • 1/4 cup sunflower seed butter 
  • 1/4 cup monk fruit maple syrup 
  • 1/2 tsp vanilla extract
  • pinch of sea salt 


  • 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.

scotty's everyday keto
cupcake & cake mix

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