Raw Carrot Cake Doughnuts

I have been wanting to make raw carrot cake doughnuts for about a month now, and things kept getting in the way.  But no more!  They happened yesterday in my kitchen.

The thought of a carrot cake doughnut hybrid intrigued me, I love carrot cake and I love raw doughnuts so why not marry them? 

I made a nut free, sweet, spiced carrot cake base with plenty of ginger and it was so good I could not stop sampling it!  It is a wonder enough doughnuts made it into the dehydrator to be finished (but I had to have something to share with you all).  I stirred in some raisins I had dried myself because I always add raisins to my carrot cake. 

I was so excited about them because they smelled so good while drying and it was such a lovely aroma to wake up to! I drizzled them with a vanilla coconut butter glaze and it was perfect!  They were so delicious, and it was wonderful to have my cake and doughnut in one!

Raw Carrot Cake Doughnuts
Makes 8

1 1/2 cups raw sprouted buckwheat flour

3 cups raw coconut flour (do NOT use store-bought!)*
1/4 tsp sea salt
1 Tbsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
2  tsp pure vanilla extract
2 cups shredded carrot, divided
1 inch piece fresh ginger
12 medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2 Tbsp raw coconut nectar

1/2 cup raisins (optional)

1/2 cup raw coconut butter, warmed to liquid
1 tsp pure vanilla extract
2 tsp raw coconut nectar or raw agave nectar (stevia would even work, just a few drops)
Filtered water as needed

Combine buckwheat flour, coconut flour, sea salt, cinnamon, nutmeg in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, 1 1/2 cups carrot, ginger and coconut nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated.  Add the remaining 1/2 cup carrots and pulse to blend. Mix in raisins.
Shape the batter into 8 doughnuts (it will be sticky, just be careful) and place on a dehydrator sheet.  Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers), then remove from the dehydrator and place in the fridge to cool.
For the glaze, combine all ingredients in a small bowl except water and stir to blend (it may get a little clumpy, but the water will fix it).  Slowly add a little water until it is a glaze consistency, stirring until smooth.  Drizzle over the finished doughnuts, and then place in the fridge for about 5 minutes to set the glaze.  Enjoy!

 *I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the doughnuts), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here:  http://www.fragrantvanilla.com/p/helpful-things-for-recipes-on-this-blog.html

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. August 19, 2013 at 17:03

    These look absolutely delish Amy!!! Love that you use buckwheat flour in there.

    • August 19, 2013 at 17:13

      Thanks Heather :)! I am starting to love buckwheat flour.

  2. August 19, 2013 at 22:37

    whats wrong with store-bought coconut flour?

    • August 20, 2013 at 11:29

      It will affect the finished product's quality, see above, I just added why on the post.

  3. Anonymous
    August 20, 2013 at 09:11

    Just wanted to ask - why not store bought coconut flour? is it a cooking issue or a health issue? These look amazing btw

    • August 20, 2013 at 11:29

      It will affect the finished product's quality, see above, I just added why on the post. Thank you :)!

    • August 23, 2013 at 16:01

      Thanks Amy! Last question, I don't have a dehydrator (and am a bit lazy with raw recipes) - if I used something pre-prepared like Raw Living Buckwheaties (dehydrated, sprouted buckwheat groats) that I then put in a blender, do you think it would make an okay quality raw sprouted buckwheat flour? Thanks again for your help

    • August 23, 2013 at 19:48

      I think it would. Are you going to bake them at a low temp then?

  4. Anonymous
    August 20, 2013 at 13:13

    What setting do you put the Excalibur on?

    • August 20, 2013 at 19:56


  5. August 20, 2013 at 15:09

    Wow, can't wait to try it! Love all the ingredients you used, so I should certainly give it a try!Thanks for the recipe!

    • August 20, 2013 at 19:58

      I hope you do try them, I am happy you like the recipe! You are so welcome :)!

  6. August 20, 2013 at 20:00

    Oh WOW these look amazing! With a nut allergy, it's always hard to find gorgeous raw desserts!

    • August 20, 2013 at 21:27

      Thank you so much :)! I am trying to make more nut free recipes lately, so there will be more to come!

  7. August 20, 2013 at 20:24

    I can't use dates because of candida. Is it possible to use lucuma or Xylitol?<br /><br />

    • August 20, 2013 at 23:52

      Yes you can use lucuma! You may just need to add a little extra carrot for extra moisture.<br /><br />

  8. August 20, 2013 at 21:49

    This comment has been removed by the author.

  9. Anonymous
    August 20, 2013 at 23:43

    Nice, I love your site. This might be a newb question but what temperature should we dry these at? :)<br />Jackson

    • August 20, 2013 at 23:51

      Thank you :)! You dry them at 115F

    • August 21, 2013 at 01:53

      Thank you :)!

  10. August 21, 2013 at 16:51

    Wow!! Thank you for a nut free recipe!!

    • August 21, 2013 at 21:39

      You are so welcome :)!

  11. August 23, 2013 at 17:25

    Hello Amy, <br />Gourmandize.com is a new cooking community and as part of our launch we are looking to get in touch with the people behind our favorite food blogs. Would you be interested in taking part in an email interview so we can feature your blog on our website? <br /><br />http://www.gourmandize.com/page-6-blogs.htm<br /><br />Thank you,<br />Lydia<br />

  12. August 23, 2013 at 19:50

    Of course! E-mail me at fragrantvanillacake@gmail.com

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