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+ servings
An overhead shot of Mini Doughnuts on a cooling rack

Healthy Carrot Cake Mini Doughnuts

Vegetarian, Gluten-Free, Refined Sugar Free
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 doughnuts
Calories 27kcal


  • 3/4 cup rolled oats
  • 1/4 cup shredded carrots
  • 1 tsp baking powder
  • 2 Tbsp chia seeds
  • 2 packets stevia
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 2 eggs
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2 Tbsp maple syrup


  • Preheat oven to 350 degrees.
  • Blend the oats into a flour-like texture. Set aside.
  • Blend the shredded carrots into tiny bits. Set aside.
  • Combine the dry ingredients (including the oats) in a blender or food processor and mix. Add in the liquid ingredients.
  • Lastly, add in the carrots and mix throughout the batter.
  • Pour the batter into an oiled mini doughnut pan.
  • Bake 12-15 minutes.
  • Serve and enjoy!


  • be sure to really blend the oats before you mix everything else together. Almost rolled oat flour, but feel free to leave a few bigger pieces for texture (depending on your preference)!
  • Once the oats are blended to the desire texture, be sure to really blend the carrots into small, teeeeeeny tiny pieces (or buy them that way).
  • For the optional icing, I used this organic frosting. However, feel free to create a healthy cashew icing recipe, like this one by Detoxinista!
  • You can store the mini doughnuts (without icing) in the freezer for months or in an air-tight container for up to 1 week. Once iced they will keep in an air-tight container for around 3 days.


Calories: 27kcal