Easter is right around the corner, so you know I had to make something carrot cake flavored! I’m personally a huge fan of carrot cake no matter what time of year. One of these days I’m going to get around to making a protein carrot cake…but for now…DONUTS. I’m on a bit of a donut baking kick lately, to be honest.
I decided to glaze these bad boys instead of fully icing them because glaze can be fun too. I snuck in a little bit of protein powder into the glaze even! If you want it to truly harden up like Dunkin’ Donuts glaze, just skip the protein powder and it’ll do the trick. You’ll also notice that I added apple cider vinegar into the glaze…it gives the tiniest bit of tartness to the glaze, which helps mimic the tartness of cream cheese.
I didn’t add raisins or walnuts to my donuts, mostly because I didn’t want the chunks but you can totally add up to 1/4 cup of each to the batter for more awesomeness. You could also add them on top while the glaze is wet if you’d like.
Glazed Carrot Cake Protein Donuts
- 1 scoop Jay Robb Vanilla Whey Protein
- 6 tbsp almond flour
- 1/4 cup coconut flour
- 2 tbsp light brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- Pinch of nutmeg and ground ginger
- 3/4 cup grated carrots
- 1/4 cup unsweetened vanilla almond milk
- 2 tbsp coconut oil melted
- 1 egg
- 1/2 tsp vanilla extract
- Optional: 1/4 cup chopped raisins or pecans
- 1/2 cup powdered sugar
- 3 tbsp unsweetened vanilla almond milk
- 1 tbsp Jay Robb Vanilla Whey Protein
- 1/4 tsp apple cider vinegar
Pre-heat oven to 350 degrees. Grease a donut baking pan with coconut oil and set aside (wiping the pan with solid coconut oil works better than spray for this recipe).
Mix all dry donut ingredients, then add wet ingredients and mix until combined. Scoop mix into a plastic bag, then cut the tip off the bag and pipe the donut batter into the donut pan.
Bake at 350 degrees for 15-18 minutes or until the donuts are beginning to brown on top and a toothpick inserted into the center comes out clean.
Remove donuts from pan and allow to cool on a rack.
Whisk glaze ingredients until smooth. Dip cooled donuts into glaze and place donuts on a wire rack to allow the glaze to set.
- I like this donut pan!
- For a more traditional glaze, omit the whey protein from the glaze mix. This will allow it to harden and set like traditional glaze.
- The apple cider vinegar helps give the glaze a bit of tang like you might expect in a cream cheese frosting.
Leave a Comment