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Glazed Carrot Cake Protein Donuts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 donuts
Calories per serving: 195 kcal
Donut Batter
  • 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. 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).

  2. 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.

  3. 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.

  4. Remove donuts from pan and allow to cool on a rack.

  5. Whisk glaze ingredients until smooth.  Dip cooled donuts into glaze and place donuts on a wire rack to allow the glaze to set.

Recipe Notes
  • 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.
Nutrition Facts
Glazed Carrot Cake Protein Donuts
Amount Per Serving
Calories 195 Calories from Fat 90
% Daily Value*
Fat 10g15%
Cholesterol 31mg10%
Sodium 134mg6%
Potassium 156mg4%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 15g17%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.