If you love carrot cake, you are going to LOVE these carrot cake donut holes! By now, I've made various flavors of these donut holes (funfetti, cinnamon sugar, classic glazed, chocolate, chocolate espresso, strawberry) and all are always a hit. I used super simple and healthy ingredients, and they taste wonderful. They're paleo, gluten-free, dairy-free, refined sugar-free, easy to make, and so delicious!
Ingredients
Here are the ingredients you'll need:
- shredded carrots
- egg
- coconut oil
- honey or maple syrup
- almond flour
- coconut flour
- tapioca flour
- baking powder & baking soda
- spices: cinnamon & nutmeg
- optional powdered sugar for icing (not paleo)
See recipe card for quantities.
Storage
Store in the fridge for up to 5 days!
Paleo Carrot Cake Donut Holes
These carrot cake donut holes are paleo, gluten-free, dairy-free, refined sugar-free, and absolutely delicious!
Ingredients
Method
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- In a bowl, combine the donut hole ingredients (except for the carrots) until you have a dough. Fold in the shredded carrots.
- Let the dough sit for 10 minutes to allow the coconut flour to soak up extra moisture. Scoop and roll the dough into about 12-14 donut holes and place on the prepared baking sheet.
- Bake the donut holes for about 8-10 minutes, or until they are turning golden brown. Let them cool completely before adding glaze.
- Mix up your glaze of choice and dip each donut hole until fully coated. Let harden and enjoy!
Dawn Walbeck
I wanted to check and see if I could just use extra coconut flour if I didn't have any tapioca flour? Do you think it will change the consistency?
Thanks!
Ashley Schulz
Was wondering the same!
MM
Hey Sami—would it be possible to sub an AP GF flour instead of the almond/coconut/tapioca? Any idea on how much to use if so? Thanks!
Jennifer
I used arrowroot in place of tapioca, works great!