Happy Easter weekend! We’re getting ready for Easter Sunday at the Smith house with a batch of Paleo Carrot Cake Donuts, and I encourage you to bake some too.
Why I love this recipe:
- It came together quickly — only two tries to perfect it.
- It features two ingredients I wanted to try: cassava flour and coconut butter, which help make the donuts gluten-free, grain-free, dairy-free, and nut-free if you skip walnuts.
- They taste incredible: lightly sweet, dense yet cake-like, and topped with a rich coconut butter glaze.
Grab your donut pan, preheat the oven, and let’s bake.
Spring and Easter bring so much joy — blooming trees, chirping birds, pastel decorations, and good food. Brunches, roasted dinners, and sweet treats make the season special. For me, Easter is even more meaningful: it celebrates the journey from death to resurrection and the promise of new, abundant life through Jesus. That sense of renewal and hope inspires how I celebrate, and this year my celebration begins in the kitchen with these donuts.
To make these, use a nonstick donut pan (large or mini). A well-greased pan is essential — be generous with coconut oil so the donuts release easily.
I used cassava flour combined with coconut flour and arrowroot starch for texture. Cassava is made from the yuca root and can often be used cup-for-cup with wheat flour, but it yields the best texture in this recipe when balanced with other flours.
For the wet ingredients, grate fresh carrots and combine with melted coconut oil, eggs, maple syrup, and a touch of honey and lemon. Mix wet and dry ingredients, fold in optional raisins or toasted walnuts, then spoon the thick batter into the prepared pan until nearly full. Bake until golden and a toothpick comes out clean.
After baking, cool the donuts in the pan for about 10 minutes. Run a knife around each donut, tilt the pan, and tap gently to release them. Finish cooling on a rack while you prepare the glaze.
The glaze is simple: melted coconut butter and coconut oil whisked with maple syrup and light coconut milk. Coconut butter is made from coconut meat and melts to a creamy, nut-butter–like texture. Adjust thickness by warming briefly or chilling until you reach the desired consistency. Spread the glaze over cooled donuts and decorate with toasted coconut, walnuts, or a sprinkle of cinnamon and coconut sugar.
These donuts keep well in a covered container at room temperature or in the fridge if you prefer a firmer glaze. They’re convenient for Easter brunch or a simple dessert and should stay fresh for 2–3 days.
Mark and I couldn’t stop sampling these — they’re that good. Enjoy them with family this weekend. Happy Easter and happy baking!
- Donuts:
- 1 cup grated carrots
- 2 eggs
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/3 cup cassava flour
- 3 tablespoons coconut flour
- 1 tablespoon arrowroot starch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup raisins (optional)
- 1/4 cup toasted walnuts (optional)
- Optional toppings: toasted coconut, walnuts, cinnamon + coconut sugar
- Glaze:
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut butter, melted
- 2–3 tablespoons maple syrup (to taste)
- 3 tablespoons light coconut milk
- Preheat oven to 350°F (175°C). Generously grease a donut pan with melted coconut oil.
- In a medium bowl, beat the eggs and whisk in the remaining wet ingredients. Stir in the grated carrots and set aside.
- In a large bowl, whisk together the dry ingredients. Stir in raisins and walnuts if using.
- Add the wet mixture to the dry ingredients and stir until combined; the batter will be thick.
- Spoon the batter into the prepared donut pan, filling each cavity nearly to the top.
- Bake 18–20 minutes for large donuts (6) or 11–13 minutes for mini donuts (12). A toothpick should come out clean.
- Cool in the pan for 10–15 minutes, then run a knife around each donut and tap the pan to release. Finish cooling on a wire rack.
- Gently warm coconut butter and coconut oil until melted. Whisk in maple syrup and coconut milk. Adjust thickness by warming briefly or chilling until desired consistency is reached.
- Frost cooled donuts with glaze and add toppings. Store in a covered container at room temperature or in the fridge. They will keep for 2–3 days.
