Gluten-Free Carrot Cake Donuts
Prep time
Cook time
Total time
Serves: 9 donuts
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ cup oil
  • 2 eggs
  • ¼ cup greek yogurt
  • 1 ½ teaspoons gluten-free vanilla extract
  • 1 cup shredded carrot
  • 1 ½ cups gluten-free all purpose flour blend
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup chopped pecans + ¼ cup toasted, chopped pecans
  • 3 Tablespoons butter, softened
  • 3 Tablespoons cream cheese, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon gluten-free vanilla extract
  • 1 ½ Tablespoons milk
  1. Preheat the oven to 425 degrees, and lightly spray a donut pan with cooking spray.
  2. Cream together the sugars and oil. Add in the greek yogurt, eggs, and vanilla, mixing well. Add in the shredded carrot and mix quickly.
  3. In a large bowl, combine the gluten-free flour, xanthan gum (if necessary), cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients, mixing well. Add the ½ cup pecans to the batter, and mix just until evenly dispersed.
  5. Transfer the dough to a piping bag or a large plastic bag with a corner snipped off, and evenly pip the better into the donut pan cavities.
  6. Bake the donuts at 425 degrees for 5 minutes, then lower the temperature to 350 degrees without opening the oven and bake for another 5-7 minutes, or until slightly golden and cooked through.
  7. Remove from the oven and transfer the donuts to a cooking rack.
  8. To make the icing, beat together the softened butter and cream cheese, add in the vanilla, followed by the powdered sugar, and beat until smooth. Add in the milk ½ teaspoon at a time, until the cream cheese frosting is sufficiently thinned out.
  9. Once the donuts are cool, dip the top side into the cream cheese frosting. Return to the cooling rack and sprinkle the tops of the donuts with the remaining ¼ cup of toasted pecan pieces.
  10. Enjoy!
Recipe by Grain Changer at