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Carrot Cake Oatmeal Baked Donuts

Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Servings: 12
Author: Lorie Yarro


For the donuts

  • 1 ¾ c oat flour make your own by blending about 2 c oats in a high powered blender
  • ½ c shredded carrot
  • 1 egg
  • c almond milk or milk of choice
  • ½ c sugar
  • 2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 T coconut oil melted at room temperature
  • ¼ teaspoon sea salt

For glaze

  • 4 T coconut butter
  • 2-3 teaspoon pure maple syrup
  • 2-3 T milk or more to desired thinness

Optional ingredients

  • raisins
  • chopped pecans or walnuts
  • shredded coconut


  • Preheat oven to 350° F.
  • In a medium bowl, whisk together milk, egg and vanilla.
  • Add in coconut oil and sugar and whisk.
  • In another bowl, combine all dry ingredients and whisk to combine well.
  • Stir in dry ingredients into wet and then fold in shredded carrot. (you can add raisins or nuts at this time as well if desired.)
  • Pour evenly into a donut baking pan that has been greased with coconut or desired oil.
  • Bake for 15-17 minutes or until you can put toothpick in center and it comes out clean.
  • While donuts are cooling, whisk together glaze ingredients.
  • Using an icing bag or a plastic bag with a slit cut into the end, drizzle each donut with desired amount. Top with chopped nuts, shredded coconut or even extra shredded carrot.
  • Store in an airtight container for up to about 5 days or freeze if desired.


To make coconut butter, add about 1 ½ c shredded unsweetened coconut into a food processor. Allow to process for long periods of time, scraping down the sides when needed until smooth and creamy. This typically takes about 10 minutes or so for me.