Low-FODMAP Baked Carrot Cake Doughnuts; Gluten-free, Dairy-free

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A simple low-FODMAP Carrot Cake Doughnut recipe for a delicious, gluten-free dessert that won’t upset your tummy. Baked, not fried.  Super for any Easter celebration.

I love ‘carrot cake’ flavored baking.  I have shared my recipes for a classic low-FODMAP Carrot Layer Cake and a festive low-FODMAP Carrot Cake Roll.  Carrots provide gorgeous color, moisture, and nutritional benefits.  They make for a sweet treat that is actually good for you, since you don’t need much oil.

However, my MOST FAVORITE aspect of carrots is they have no FODMAPs detected.  So they should never cause a FODMAP related IBS flare.

This low-FODMAP Carrot Cake Doughnut recipe results in moist, and rich doughnuts. They look like soft pillows when they come out of the oven.  Irresistible plain, but I love them even better with my low-FODMAP Cream Cheese Frosting.

You may need to buy a donut pan, but I bet you won’t regret your purchase 🙂

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Or check out over 450 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution  

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)

Yield: 12 doughnuts; 1 doughnut per serving

Prep time: 15 minutes

Bake time: 16-18 minutes

Total time: 35 minutes

Bake: 350 F

Equipment: Doughnut Pan


  • 2 cups low-FODMAP, gluten-free flour (I like Authentic Foods GF Classical Blend- see my low-FODMAP flour bake off for the reason!)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum (if not added to your flour choice)
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon ginger
  • 2 large eggs, room temperature
  • 1 and 1/3 cups granulated sugar
  • 350 grams (about 1 and 1/2 cups) uncooked, puréed carrots, packed
    • I use my food processor to get them the consistency of pumpkin purée, but finely grated should also work
    • Carrots are free of FODMAPs, enjoy at whim
  • 1/4 cup low-FODMAP milk (lactose-free or almond milk for dairy-free version)
  • 1/4 cup canola oil or avocado oil; I used avocado oil
  • 2 teaspoons pure vanilla extract
  • Baking spray or shortening, for greasing
  • Low-FODMAP Cream Cheese Frosting (slightly increase amount of milk for drizzling) or low-FODMAP Glaze for dairy-free
    • I made the cream cheese frosting recipe as written in the link (not doubled)


  • Place rack in center of oven and preheat to 350ºF. Grease 2 non-stick 6-doughnut baking pans with baking spray
  • Mix low-FODMAP flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, cloves and ginger in a small bowl and set aside
  • Beat eggs and sugar in large bowl of electric mixer fitted with the flat paddle on medium speed until thick and lemon colored
  • Add carrots, low-FODMAP milk, oil, and vanilla extract to the bowl and beat until well blended
  • Scrape down bowl and add your prepared flour mixture. Beat on low until just mixed
  • Carefully spoon the batter evenly into the donut wells of the prepared pans and smooth the tops with an angled spatula (the dough will almost reach the top, that is OK)
    • I used a small cookie scoop and it took 2-3 scoops per well
    •  If you have extra batter, you can bake it in a ramekin next to your doughnut pans (it may need a couple minutes extra bake time); I had enough extra for one small ramekin
  • Put pans in center of oven and bake for about 16 minutes until doughnuts are cooked through with a tester
    • As ovens vary, your oven may take more or less time
  • Place pan on rack and allow to cool for about 5 minutes in pan.  Then, gently remove each doughnut carefully using a thin silicone spatula, and place it on a wire rack to cool completely
  • Once cooled, glaze with low-FODMAP Cream Cheese Frosting, or your preferred glaze
  • Best served at room temperature.  Store leftovers in a sealed container in the refrigerator
    • These donuts last about 2 days, or can be frozen, tightly wrapped in plastic, for up to 2 weeks

So moist…I love them with the frosting!

Comments Rating 5 (1 review)

6 Responses

  1. Finally I can eat donuts!

    Have not been able to find a donut that doesn’t give me symptoms, but this is a winner! Flavorful and moist, 100% recommend

  2. Thanks for the recipe! Should the carrots be cooked and puréed or raw and grated? I’ve only seen raw grated carrots used in carrot cake in the past… just wanted to check in to see which is correct before making them.

    1. Hi Cinde,
      Thanks for the question! The carrots are puréed raw using a food processor for the results that we got when we made it. Fine grating may also work. Good luck!

  3. Hi Dr. Pauls,
    This recipe looks wonderful and the video demo on Youtube is very encouraging! Could this batter be baked in a mini loaf tin or other shapes/sizes of containers instead? I don’t have a donut baking pan, hence the question. Thank you in advance!

    1. Hi Grace,
      This would probably work, as we did use a small ramekin for the leftover batter. However, we could not advise on a bake time. If you are looking for a carrot cake recipe, we suggest our delicious low-FODMAP carrot cake, since that would more likely work in a cake pan. Good luck!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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