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Carrot Cake Doughnuts with Lemon Glaze


Easter is coming.

Why is it in March? I know, I know, something about the moon, but it’s throwing me off.

I feel like we just survived Christmas and I was already late to the party dying things green for St. Patrick’s Day and now I need to be ready with eggs and candy and all that makes me a good mom and provides the necessary childhood memories my kids need in order to be successful in life?

It’s a big job!

This morning we tried out a new place in NE Portland.


Pip’s Original features mini, made to order doughnuts and delightful chai tea variations. The doughnuts were good, the chai was amazing.

The nutritional value of these doughnuts, however? Minimal.

To be clear, must everything I put in my mouth have nutritional value? No. Moderation in all things. However, if I can have my cake doughnut and eat it too?



Follow my train of thought:

The Easter bunny brings us Easter treats.

Bunnies eat carrots.

Carrots, thus, become the treats provided by said bunny. It’s logic. Obviously.


Lemon zest makes a guest appearance. Don’t skip this part- it tastes like spring.


The word on the street is that the Easter bunny isn’t a fan of “extras” in his carrot cake doughnuts.


Conveniently enough, neither are my children. Half the batch is left pure and unmarred.


However, the Easter bunny’s cousin, from out of town loves “extras” in his carrot cake doughnuts!


Conveniently enough, so do I! Walnuts, raisins and coconut join in the fun.

These are still delightful without the glaze, so if you’re watching your sugar intake, by all means ignore the glaze…


Phew! I made an Easter creation before Easter is actually over! Luckily, tomorrow is National Turkey Neck Soup Day (I’m not even lying), and that’s the perfect opportunity to take a break from celebrating food holidays….

the veggie nook

Carrot Cake Doughnuts



1 1/2 cups grated carrot
1/2 cup almond milk
1/3 cup coconut milk
1/4 cup oil
1/4 cup maple syrup
1/4 cup honey
2 tsp vanilla
1 TBS ground flax seed
1 tsp apple cider vinegar
2 tsp lemon zest


1 1/2 cups WW pastry flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp baking soda
1/2 tsp salt

1/4 cup raisins
1/4 cup walnuts, chopped
1/4 cup coconut

1 cup powdered sugar
1 TBS fresh lemon juice


Combine wet ingredients in a large bowl. Combine dry ingredients in a medium bowl. Add dry combo to wet and stir just until combined. Add extras is using.

Grease a doughnut pan (muffins would be good here too) and spoon batter in. Bake at 350 for 12-15 minutes. More if you used extras.

Let cool for 3-5 minutes, then turn out onto a cutting board.

Combine glaze ingredients and spoon over doughnuts.


One response »

  1. National Turkey Neck Soup Day? Scary. But those doughnuts of yours look beautiful. I hereby declare today as National Carrot Cake Doughnuts with Lemon Glaze Day!


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