Raw Carrot Cake Doughnuts


Makes 8 doughnuts

  • 1½ cups raw sprouted buckwheat flour (see Notes below)
  • 3 cups raw coconut flour (see Notes below. Don’t use store-bought!)*
  • 1/4 tsp. sea salt
  • 1 Tbs. cinnamon
  • 1 tsp. cardamom
  • 1/2 tsp. nutmeg
  • 2 tsp. pure vanilla extract
  • 2 cups shredded carrot
  • 1 inch piece fresh ginger
  • 12 medjool dates, pitted (soaked in water for 30 minutes if not soft, then drained)
  • 2 Tbs. raw coconut nectar
  • 1/2 cup raisins (optional)


  • 1/2 cup raw coconut butter (coconut oil; comes in jars) warmed to liquid
  • 1 tsp. pure vanilla extract
  • 2 tsp. raw coconut nectar or raw agave nectar (stevia would even work, just a few drops)
  • Water as needed


  • Combine buckwheat flour, coconut flour, sea salt, cinnamon, nutmeg in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, 1½ cups carrot, ginger and coconut nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated. Add the remaining 1/2 cup carrots and pulse to blend. Mix in raisins.
  • Shape the batter into 8 doughnuts (it will be sticky, just be careful) and place on a dehydrator sheet. Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers), then remove from the dehydrator and place in the fridge to cool. For the glaze, combine all ingredients in a small bowl except water and stir to blend (it may get a little clumpy, but the water will fix it). Slowly add a little water until it is a glaze consistency, stirring until smooth. Drizzle over the finished doughnuts, and then place in the fridge for about 5 minutes to set the glaze. Enjoy!


  • *I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the doughnuts), and most of it has an off flavor to me (it tastes toasted) that I do not care for. You can make your own coconut flour in about 30 seconds or less in a high speed blender. See how here:

Coconut Flour:

  • To make coconut flour, take 3 cups of finely shredded dried coconut and blend until fine flour in a high speed blender only about 30 seconds or less (but not too long, just until it is flour or it will become butter). Store in the fridge.

Sprouted Buckwheat Flour:

  • Soak raw buckwheat groats for 30 minutes in water, then rinse and drain well. Place on a lined dehydrator sheet and dry for 24 hours until crispy and completely dry. Place in a high speed blender for about 30 seconds and grind to flour. Store in the fridge.


  • Dehydrator: I use a dehydrator for many of my recipes to get my food to the proper “cooked” or “baked” consistency but not destroy the enzymes and nutrients while I do so. They are handy to have if you are serious about a raw food diet. I use a 5 tray Excalibur dehydrator for my recipes, but I used to have a 4 tray and it works just fine. Use what you can afford, most of them will work for my recipes although you may have a hard time with the round ones with a hole in the middle. I recommend the square type with trays that slide in from the front. If you look online you will find that you can purchase them on sale and they are not as expensive as you may think. If you are not ready to buy one and do not mind if your food is raw, you can use your oven at a low temperature for the recipes, just keep in mind it takes a lot less time to cook.
  • Blender: I use a Vitamix blender for my recipes, because a powerful blender is needed when making things such as nut butters or to get your cream very smooth. However a regular blender may work if you have a tamper to push the food down into the blades so that it does not stick to the sides.

Adapted from Amy Lyons

From Fragrant Vanilla Cake Blogspot

Seeds for Raw Carrot Cake Doughnuts