Carrot Cake Fauxnuts


Fauxnuts? Im so freaking clever.

I got a doughnut baking pan for Christmas. Obviously proscratination is a b*tch, hence the reason I finally got around to using it today. I saw a recipe online which had a doughnut pan disclaimer, stating that if you are expecting the texture of a delicious fried doughnut, beware.

I heeded the warning, and therefore wasn’t let down when my carrot cake doughnuts tasted like… carrot cake in the SHAPE of a doughnut.

Actually these little guys are damn good. I’ve already eaten half of them while I’m typing this.

I suspect (like most other cakey, grain-free treats) that these doughnuts will get better as time progresses. Yay leftovers!

Hopefully I can refrain from eating them all tonight.

Easter reminds me of bunnies. Bunnies remind me of carrots. Carrots remind me of carrot cake (my all-time favorite cake.)

I love cream cheese icing too much to substitute it for a paleo-friendly icing, but there are definitely some recipes floating around the web if you’re interested. Juli from has a nut-free, paleo carrot cake recipe for doughnuts. I swear, anytime I go to pat myself on the back for being a unique little butterfly, I look on her genius site and realize she’s done it before. #storyofmylife

I did notice a lot of “Paleo’ carrot cakes… with cream cheese icing? I thought that was pretty cray cray. Hey I’m not trying to be the Paleo Police, but stop getting my hopes up when I click on a paleo recipe and find ‘8 oz cream cheese’ on the recipe list! Super lame.

Also: if you put raisons in carrot cake, then you are repulsive and I’m banishing you from this site. BLEGH. Way to ruin a perfectly good piece-o-cake. Not here, buddy. [Whew! SOMEBODY has issues with raisins…]


Carrot Cake Fauxnuts

Rating: 51

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 6 donuts

Carrot Cake Fauxnuts


  • 3 eggs
  • ½ cup grated carrot
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup coconut milk
  • ¼ cup Grade B maple syrup
  • 1/8 cup chopped walnuts
  • ½ tsp bourbon vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp powdered ginger
  • ½ tsp baking soda
  • Pinch salt
  • 5 oz cream cheese, room temp
  • 3 tbsp Grade B maple syrup
  • 1 oz butter, softened
  • ½ tsp bourbon vanilla extract
  • Pinch powdered ginger


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. For the fauxnuts: Mix together all of the dry ingredients in a medium mixing bowl EXCEPT the baking soda.
  3. In a small bowl, whisk together all of the wet ingredients.
  4. Combine the wet ingredients to the dry ones, and lastly whisk in the baking soda.
  5. With a small spoon, evenly distribute the batter into each doughnut mold. My tray yields 6 doughnuts and is non-stick so I don’t need to grease it. *I slightly over-filled each one (because God forbid I waste any of my precious ingredients$$$) but it worked out. I just had to cut out the hole in the middle.
  6. Bake for 15-18 minutes until a knife comes out clean once inserted.
  7. Cool completely while you…
  8. Mix together all of the icing ingredients with a handheld mixer (3-4 minutes). You want it to be light, smooth, and fluffy.
  9. Frost each fauxnut, and sprinkle with grated carrots and extra chopped nuts.

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