Carrot Cake Donuts

Calories: 163. Fat 12g. Carb 8g. Protein 8g.

Carrot Cake Donuts


  • 0.5cup - blanched almond flour
  • 1 - scoop French Vanilla IdealLean Protein
  • 0.5tsp - baking powder
  • 0.5tsp - cinnamon
  • 0.25tsp - nutmeg
  • 1 - banana, mashed
  • 1 - egg 2 tbsp. coconut oil, melted & cooled
  • 0.25cup - finely shredded carrots


  1. Preheat oven to 350 degrees. Spray a donut baking pan with non-stick cooking spray, set aside.

  2. In a medium bowl, stir together the almond flour, protein, baking powder, cinnamon, and nutmeg. Set aside.

  3. In another bowl, whisk together the banana, egg, and coconut oil. Add the dry ingredients to the banana mixture, and stir just until combined. Do not over mix.

  4. Fold in the shredded carrots.

  5. Transfer the mixture to a large ziplock bag. Snip the corner of the bag, and pipe the donut batter into 5 donut molds.

  6. Bake for 10 minutes or until donuts are baked through. Be careful not to over bake the donuts.

  7. Allow donuts to slightly cool in the pan before removing them from the pan.

  8. Optional: If you want to frost these, mix together 2 ounces of fat-free cream cheese with 1 tbsp. of vanilla protein, a dash of cinnamon, and a splash of unsweetened almond milk. However, the macros do not include the frosting.

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Lindsey Mathews

Lindsey Mathews

Head Trainer & Nutritionist

Lindsey Mathews is the Head Trainer and Nutritionist at IdealFit. She is a NSCA-CSCS certified personal trainer, C-ISSN certified sports nutritionist, Pn. 1 certified nutrition coach, and a nationally qualified NPC bikini competitor. Before joining IdealFit, she ran the largest boot camp program in Utah County.

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