September 12, 2011

Carrot and Coconut Doughnuts

Please direct your attention to these salt-free carrot and coconut mini doughnuts that are fresh out of the oven…a week ago…just for you.

Inspired by both the mini doughnut pan and my newfound love of carrot cake batter, I thought this would make a perfect bite. And luckily, the recipe on the packaging didn’t need too many low-sodium adjustments.

I swapped the salt and the sodium-heavy buttermilk with lemon zest and coconut milk. I spiced up the mix with some clove, cinnamon, and ginger. And I topped the little sodium free lifesavers with a basic powdered sugar glaze and a downpour of coconut flakes.

These treats are easy to whip up and easy to eat. So turn on your oven and doughnut on.

Makes about 24 mini doughnuts


Carrot and Coconut Doughnut

  • 1 1/4 cups of cake flour
  • 1/2 cup of granulated sugar
  • 1 1/4 teaspoons of salt-free baking powder
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Zest from 1 lemon (about 1/2 teaspoon)
  • 1/2 cup coconut milk
  • 2 medium carrots, finely grated (about 1 1/2 packed cups)
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 teaspoons of melted unsalted butter

Vanilla Coconut Glaze

  • 1 cup of unsweetened coconut flakes
  • 1 cup of confectioners’ sugar
  • 1 tablespoon of coconut milk
  • 1/2 teaspoon of vanilla extract


Preheat oven to 425 dg F and spray or grease mini doughnut pan.

In a large bowl, sift (well…I usually just mix) together cake flour, sugar, baking powder, clove, cinnamon, ginger, and lemon zest.

Add in coconut milk, grated carrots, vanilla, egg, and butter. Stir until combined. Fill each doughnut mold to half full. If you’re thinking, “hey, that’s not a lot of batter,” it’s perfect. Then put your mini doughnut pan in the oven and bake until the doughnuts spring back when touched, about 4 to 6 minutes.

Let the doughnuts cool in the pan for 5 minutes before removing and then place them on a cooling rack while you fill up the pan again. Repeat the steps until all the batter is used.

Now for the glaze. Pour the coconut flakes onto a plate and in a small bowl, stir together the sugar, coconut milk, and vanilla extract until the sugar is completely dissolved.

Immediately dunk the top side of the cooled doughnuts into the glaze and then press it lightly into the coconut flakes. Place the now-decorated doughnuts (coconut side up) back on a cooling rack. Let the glaze harden, 4 to 5 minutes. Then, enjoy.

lizthechef September 12, 2011 at 2:29 pm

These look awfully tempting – love all the coconut!

Girl September 12, 2011 at 3:10 pm

Yum, yum, yum! Those look absolutely delicious!

Christy Ellingsworth (@DailyDishTweets) September 13, 2011 at 6:01 am

Be still my heart. Coconut & carrot of two of my favorite — I think I’ll add some (super) finely chopped walnuts to mine — the kids will never know! bwhahahahah…

Thanks so much, SG!

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