Carrot Cake Doughnut Holes

Last, but certainly not least, Jess is here to share a deliciously tasty treat with us.

For those of you who aren’t familiar with Jess or her blog, please go check it out. She has the ability to make her readers laugh at each post she writes. I always know when I go to her blog, I’m going to leave with a smile on my face and a craving for creative baking! [She played a big role in the concept around pancake peach cobblers]

Take it away, Jess!


Hi everyone! I’m so psyched to be a part of Leanne’s guest post series while she’s out enjoying her time in Golden! Her blog is always on my “inspiration list,” and am honored to be sharing a recipe on the very blog I see so many wonderful ones on daily.

So, if there’s anything about me that you need to know…it’s probably that I have a problem.

It’s sort of a serious one.

I am a carrot cake freak. I may or may not have been bugs bunny in my past life.

Whether it’s carrotcakewaffles, carrotcakepancakes, carrotcakebakes, frenchtoast, carrotcakemuffins or even carrot cake smoothies – if I ever come up with a new base recipe there is almost a 100% chance that my next thought is “how do I carrotize this?”

Which is exactly what happened when I made (and became obsessed with) doughnut holes the other week.

My first rendition was blueberry, with the idea stemming from one of Sarenas recipes.

Those blueberry doughnut holes quickly stole my heart. I kept them in a tupperware at the back of the fridge, safe from the eagle eyes of the rest of my family. Hey, I share sometimes. That counts enough, right?

But next? Next was good old carrots.

I’m not really sure that I’ve ever even seen a carrot cake doughnut before…but that just gives you something to strive for, Dunkin’ Donuts.

Carrot Cake Doughnut Holes

Adapted from my BlueberryDoughnutHoles and Sarena’s GingerbreadCookieDoughBites

yields 10-12 bites



  • ½ c. brown rice or chickpea flour
  • ½ c. cashew flour (almond meal would work here, too)
  • ½ T. coconut flour
  • ¼ t. salt
  • ¼ t. baking powder
  • ¼ t. each: ground ginger, ground nutmeg, ground Saigon cinnamon
  • ⅛ t. ground clove
  • 2 T. shredded unsweetened coconut
  • 2 T. raisins, chopped
  • 1 T. date sugar (brown sugar would work here, too – or, I bet Leanne’s favorite coconut sugar would, too!)


  • 1 small banana
  • ¼ c. shredded carrot
  • 1 T. maple syrup
  • 1 (modified) flax egg – 1 T. milled flaxseed mixed with two tablespoons warm water and allowed to thicken


equal parts walnut meal, sugar and Saigon cinnamon


In a medium sized mixing bowl, combine all of your dry ingredients. Set aside. In a small, wide bowl (like a cereal bowl) combine the ingredients for the coating.

In a small mixing bowl, mash the banana very well. Stir in the shredded carrot, maple syrup and flax egg.

Add the wet to dry and stir until combined.

Line a baking sheet with parchment. Roll spoonfuls of the batter into balls with your hands, and then roll in the coating. Line up on the baking sheet and freeze for 15-20 minutes (or just forget about them like I did…) and then preheat your oven to 350*F. Once preheated, remove from freezer and bake for 15-20 minutes. Allow to cool on the sheet.

**note that I say Saigon cinnamon, but really any cinnamon will do. I prefer Saigon as it has a bit of a … sweeter?…flavor than regular, which I prefer for the coating. It doesn’t taste like you’re chewing on a cinnamon stick ;) If you’re using regular I probably wouldn’t use as much cinnamon as sugar!**

I keep mine in an airtight container in the fridge. They’re even better the next day! While they may not taste like the real carrot cake with cream cheese frosting, they’re a good enough replacement for me.

What’s your favorite cake or dessert flavor to mimic?

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Comments | Leave Your Comment

  1. I love this recipe! It looks so tasty and healthy! And I am a huge fan of carrots, I think they are the perfect veggie, because you can use them in sweet or savoury recipes and it is always a hit :)

  2. I love that you’ve given Dunkin’ Donuts something to strive for! You know I love these! I need to make the donuts again. I love carrot cake, but old fashioned donuts are my favorite. Oh and apple fritters! Dang, now I want donuts! Great post Jessica!

  3. you know me – I’m all about peanut butter and chocolate so my favorite “dessert” to mimic is naturally reese’s peanut butter cups :) though carrot is my favorite of the cake variety so this recipe is definitely going straight to my bookmarked folder – along with all of your others. :)

  4. “how do I carrotize this?” <– lol! Too cute. I have a confession… I've never been big on carrot cake. Don't hate! I love carrots, but I prefer them in my hummus, and chocolate in my cakes :D That being said, I've always wanted to try making donut holes, so maybe I can "chocolatize" these and hope for the best.

  5. Jess they look great and recently I made carrot cake + oatmeal raisin bites, too. And I even photographed mine with carrot sticks and raisin pieces (but neither TS or FG liked my pictures…haha) This was like Jan/Feb though and my photography has gotten way better since then (I’d like to think anyway..ha!)

    Love the recipe and Leanne + Jess = great tag team!

  6. I love carrot cake and I love donut holes. I can only imagine how the two combined will taste…and my thoughts are it’s going to be quite fantastic! :)

  7. Katie’s carrot cake smoothie=best desert smoothie ever! It even beats her cake batter one, and thats saying a lot! Chocolate peanut butter cup and white chocolate coconut are kind of recoccuring themes in my baking. I love love love white chocolate! Pb&co’s White chocolate wonderful is one of my favorte nut butters. For a power breakfast I put it on voluminous oats with a big ol’ scoop of artisana coconut butter!

  8. Mmm! I really need to try my had at some doughnut holes! These look even better than the blueberry ones…and I was drooling all over myself with those!

    I’m more of a raw kind of girl when it comes to cake…if you haven’t noticed, I’m all about the cake BATTER lately! ;)

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