This post may contain affiliate links from iherb.com and other companies, which means that if you click on one of the product links, I’ll receive a small commission. I only recommend products that I use and love. Thank you for your support.
Carrot Cake, a classic dessert for Easter, which I adore…. and what I have to say about my love for mini donuts. So, I had to put them together! In this Carrot Cake Protein Donuts recipe with its classic Cream Cheese Frosting, well on the healthier side, of course. You will want to leak your finger off.
Here is a little history about Carrot Cake, it is believed to have gained popularity in England during World War II, where the housewives couldn’t get sugar because of rationing, and instead, they used natural sweeten veggies like carrots to bake. In 1943, the Ministry of Food published a short recipe for carrot cake. Isn’t amazing how recipes sometimes are developed?
These Carrot Cake Protein Donuts are baked as my Pumpkin Protein Donuts, and Red Velvet Protein Donuts are. They are moist and soft, even though they are packed with protein. These donuts can be eaten as a snack, breakfast, brunch, and dessert.
WHAT DO YOU NEED TO MAKE THESE MINI CARROT CAKE PROTEIN DONUTS?
You will need a good source of protein, whether is beef, whey, or vegan. As always, I use my trustee Iso Whey Zero, which is lactose-free, gluten-free, and sugar-free from Biotech USA. Spices such as cinnamon, cloves, nutmeg, and ginger will give the aroma and flavour to our carrot donuts. Gluten-free flour and your favourite sweetener, I use erythritol/stevia. Along with egg whites, shredded carrots, a smidge of apple sauce unsweetened, baking soda to make them fluffy, and last but not least vanilla extract.
WHAT ABOUT THE CREAM CHEESE FROSTING?
This cream cheese frosting has the flavour but not the calories of the classic one. For this, we will be using fat-free cream cheese or the lightest, fat-free Greek yogurt, vanilla extract, powdered erythritol, and in my opinion the Star Cheesecake Flavdrops by My Protein. Since I discovered I haven’t stopped using it, about a year now.
TIPS FOR BAKING THESE CARROT CAKE DONUTS
We all know that baking with protein powder is a challenge but if you follow the instructions, it will be easy.
- Make sure your ingredients are at room temperature not cold from the fridge.
- Preheat your oven at the recommended temperature.
- Do not over bake the donuts. Each oven is different, sometimes decreasing the baking time a minute will make your donuts moist and less dry. Always check with a tooth pick or a skewer.
- Remember after you take the donuts out of the oven, they will keep cooking with the residual heat.
- Allow to cool before removing from the mould and decorating with the frosting.
- Store in an airtight container to maintain freshness.
FAQS FOR THESE CARROT CAKE PROTEIN DONUTS
HOW MANY DAYS DO THESE DONUTS LAST?
Kept at room temperature they last up a week. But between my husband and I, they don’t last more than 3 days.
HOW CAN I STORE THE PROTEIN DONUTS?
The best way to store them is in an airtight container at the countertop for up to a week. Or airtight in the freezer for up to a month.
CAN I MAKE SUBSTITUTE ANY INGREDIENT IN THESE MINI PROTEIN DONUTS?
Yes, sure you can. For the flour, I suggest, buckwheat, oat flour, millet, sorghum, and white rice. If you would like to use coconut flour you need to increase the liquids otherwise the donut will be dry and hard.
If you don’t have apple sauce you can use mashed bananas, pumpkin puree, or Greek yogurt instead. But the flavour might change a little with the 2 former ones. It is to say that I highly suggest using apple sauce unsweetened, you won’t taste it but it is the best ingredient to add in protein baking goods that are low or fat-free because give that moisture that oil gives.
In regards to protein powder, I suggest using whey Isolate, although I have tried with pea protein you might need to increase a little the liquids, not all the pea proteins are created the same.
If you don’t want to use egg whites or are allergic, you can substitute the amount for apple sauce 1:1.
Carrots, obviously you can’t substitute this ingredient otherwise it wouldn’t be carrot cake. I just highly suggest shredded in the finest part of your grater. Which will help to release its moisture which will make the Carrot Cake Protein Donuts moist and moreish. But if you would like to add more carrots for more texture add the extra ones shredded on the coarser side.
In regards to sweeteners, you can use your favourite one, but if you look for a richer flavour you can use brown sugar substitutes like Lakanto Golden Monk Fruit, Swerve Brown, Truvia Brown, Sunkrin Gold, or coconut sugar (this one will change the macros adding extra carbs and sugar). Adjust accordingly to your liking.
WANT MORE PROTEIN RECIPES?
Protein Pumpkin Donuts
Pumpkin Oat Cookies
Christmas Cake Protein Donuts
Pumpkin Protein Bread
Red Velvet Cake Protein Truffles
Double Chocolate Protein Banana Bread
Protein Magnum Ice Cream Bars
Chocolate Protein Pancakes
Red Velvet Protein Donuts
Protein Pumpkin Tart with Graham Cracker Crust
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
Share this recipe for Carrot Cake Protein Donuts on social media
This is my recipe for Carrot Cake Protein Donuts. If you like the recipe then consider sharing it with other donuts lovers on social media.
If you try this recipe, please don’t forget to rate the recipe and let me a comment below!
PROTEIN CARROT CAKE DONUTSCourse: RecipesCuisine: English, fitness, anabolic, healthyDifficulty: Easy
These Mini Carrot Cake Protein Donuts are the perfect treat for the Easter holiday. The best gluten-free, sugar-free, lactose-free, and low fat.
20g Iso Whey Zero – Vanilla or Coconut
10g Buckwheat Flour
20 Drops Butter Biscuits Flavdrops
35g Carrot, finely shredded
66g Egg Whites
½ tsp Vanilla Extract
½ tsp Cinnamon
¼ tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Cloves
3g Walnut, cut into tiny pieces (decoration optional)
- Cream Cheese Frosting:
10g Powdered Erythritol
30g Fat-Free Greek Yogurt
30g Fat-Free Cream cheese
¼ tsp vanilla paste
20-30 drops Cheesecake Flavdrops
- Pre-heat oven to 180 C fan-assisted or 200 C non-fan-assisted.
- Mix dry ingredients together in a medium bowl, and set aside.
- Shred your carrot on the smallest side of the grater and set it aside.
- Add the egg whites and vanilla extract over the dry ingredients and mix until no dry pockets are left. Then add the shredded carrots.
- Prepare your mini donuts mold spray with coconut, avocado, or olive oil and brush thoroughly.
- Now you can add the batter to the mini donut pan with a spoon or my preferred method with a piping bag.
- Place the silicone mold over a baking sheet and bake for 8 to 9 min. Insert a toothpick if comes out clean are done.
- Leave it cool for 5 minutes and transfer to a wire rack to fully cool down. Meanwhile, prepare the cream cheese frosting.
- Place the fat-free cream cheese and fat-free Greek yogurt in a small bowl, along with the rest of the ingredients, and whisk until fully incorporated.
- Decorate donuts as you wish.
8 servings per container
- Amount Per ServingCalories41
- % Daily Value *
- Total Fat
- Saturated Fat 0.3g 2%
- Sodium 73.2mg 4%
- Potassium 24.5mg 1%
- Total Carbohydrate
- Dietary Fiber 0.5g 2%
- Sugars 0.6g
- Protein 4.5g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.