Description
If you love carrot cake but want something wholesome and easy to make, these No-Bake Carrot Cake Protein Mini Donuts are about to become your new favorite treat. Made with gluten-free quick oats, plant-based protein powder, real carrots, toasted coconut, walnuts, raisins, and warm spices, they deliver classic carrot cake flavor in a nourishing, no-bake donut shape.
Ingredients
Units
Scale
- 1/4 cup unsweetened shredded coconut, toasted
- 3/4 cup gluten-free quick oats
- 1/4 cup vanilla plant-based/vegan protein powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch ground ginger
- 1/4 teaspoon salt
- 2 tablespoons walnuts, finely chopped
- 1 tablespoon raisins, finely chopped
- 1/4 cup grated carrots
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons water, as needed
White Chocolate "Icing"
- 1/2 cup dairy-free white chocolate chips
- 1/2 teaspoon coconut oil
- sprinkles/decorations (optional)
Instructions
- Add the unsweetened shredded coconut to a dry skillet and heat over medium heat until it turns golden, tossing frequently to avoid burning.
- In a food processor or blender, blend 1/2 cup quick oats into a fine oat flour. Add the oat flour to a medium bowl and whisk in the protein powder, cinnamon, nutmeg, ginger, and salt.
- Stir in the remaining 1/4 cup quick oats, toasted coconut, walnuts, and raisins.
- Add grated carrots, maple syrup, melted coconut oil, and vanilla extract and mix until combined.
- Add water 1 tablespoon at a time until the dough sticks between your fingers when you squeeze it but still looks slightly crumbly. I used 2 tablespoons of water.
- Press mixture firmly into a silicone mini donut mold.
- Freeze 25–30 minutes or refrigerate 1 hour until set.
- To make the white chocolate “icing”, add 1/2 cup of vegan white chocolate chips to a small bowl, add 1/2 teaspoon coconut oil and melt in the microwave in 30 second increments. Don’t over cook or there will be lumps in your white chocolate.
- Gently remove the donuts from mold.
- Dip each mini donut into the white chocolate, letting excess melted chocolate drip off. Place each donut on a piece of parchment paper, with the flat side (no chocolate) down, decorate as you wish with sprinkles, chopped walnuts, or toasted coconut (optional) and allow the white chocolate to set.
Equipment
Buy Now → Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. They taste best slightly chilled, when the texture is firm yet tender.
I found the cute little carrots on Etsy! Search “carrot sprinkles”. 🥕
- Prep Time: 1 hour
- Category: Dessert, Easter, No-Bake Desserts, Spring