Eat | Gluten Free Donuts with Cream Cheese Frosting
  • 85g brown sugar
  • 50g white caster sugar
  • 112ml oil (I used rapeseed)
  • 2 eggs
  • 70g greek yoghurt
  • 1 ½ tsp vanilla extract
  • 210g gluten-free all purpose flour blend
  • ½ tsp xanthan gum (omit if your blend already contains it)
  • 1 ½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 60g chopped nuts (I used walnuts)
  • Cream Cheese Frosting
  • 3 tbsp butter, softened
  • 3 tbsp cream cheese, softened
  • 210g icing sugar
  • 1 tsp vanilla extract
  • 1 ½ tbsp milk
  1. Preheat the oven to 425 degrees, and lightly spray a donut pan with cooking spray.
  2. Cream together the sugars and oil. Add in the greek yogurt, eggs, and vanilla, mixing well. Add in the shredded carrot and mix quickly.
  3. In a large bowl, combine the gluten-free flour, xanthan gum (if necessary), cinnamon, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients, mixing well. Add the ½ cup pecans to the batter, and mix just until evenly dispersed.
  5. Transfer the dough to a piping bag or a large plastic bag with a corner snipped off, and evenly pip the better into the donut pan cavities.
  6. Bake the donuts at 425 degrees for 5 minutes, then lower the temperature to 350 degrees without opening the oven and bake for another 5-7 minutes, or until slightly golden and cooked through.
  7. Remove from the oven and transfer the donuts to a cooking rack.
  8. To make the icing, beat together the softened butter and cream cheese, add in the vanilla, followed by the powdered sugar, and beat until smooth. Add in the milk ½ teaspoon at a time, until the cream cheese frosting is sufficiently thinned out.
  9. Once the donuts are cool, dip the top side into the cream cheese frosting. Return to the cooling rack and sprinkle the tops of the donuts with the remaining ¼ cup of toasted pecan pieces.
  10. Enjoy!
Recipe by donuts + detours at