Mini Carrot Cake Donuts

Mini Carrot Cake Donuts

carrot-cake-donuts-recipe-featureHippity, hoppity, Easter’s on its way… and fast! Can you believe that in just two short weeks, we’ll be hunting for eggs and celebrating Easter? It’ll be here before we know it, but there’s still plenty of time to prepare for a festive day your whole family will enjoy. 

Hi everyone, Christin from Blue Crab Martini here, and today I’ve got just the thing to help make your Easter brunch a hopping success – Mini Carrot Cake Donuts with Toasted Coconut Frosting!

carrot-cake-donuts-recipe-1Easter brunch is a time for family, fun, and of course, amazingly delicious food! Omelets, ham, fresh fruit, and pastries are regulars at the brunch spread, but be sure to make room this year for a new addition – carrot cake donuts. And really, aren’t donuts just an excuse to eat cake in the morning? *Wink Wink*!

Carrot-Cake-Donut-Coconut-Cream-Frosting-2Just like the traditional dessert version, these donuts have a soft, cake-like texture that melts in your mouth.

Each donut is packed with fresh carrots and delicious spices, a sweet nod to the carrot cakes of Easter past.

These donuts are gluten-free and contain absolutely no refined sugar (a good excuse to have a second or third- helping).

Carrot-Cake-Donuts-3Though the donut itself is quite delicious, the toasted coconut frosting sends it over the top. By toasting the coconut, you get a nice earthy, almost nutty flavor that pairs perfectly with the sweetness of the carrot cake donuts. This recipe is simple to whip up and only requires a few wholesome pantry ingredients. It would also be great topped on a berry muffin, warm cinnamon rolls, or drizzled on a fresh slice of apple.

Carrot-Cake-Donut-4What are your plans for Easter this year? Are you hosting a family brunch, or are you celebrating with a big Sunday supper? Whatever your plans, I hope you and your family have a wonderful day filled with great memories (and delicious food)!


Christin of Blue Crab Martini is a Chesapeake Bay-loving, country girl with a passion for real food and good wine. She grows her own veggies and is always up for a good time. She is also an adventure seeker and expert marshmallow roaster, which comes in handy when raising two little boys! When she’s not busy testing recipes in the kitchen and being a super mom (in training), she is a graduate student at Johns Hopkins University.
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