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February 24, 2019

Trust me, you DONUT want to miss these high-protein, gluten-free, carrot cake donuts.

Makes 9 donuts

Macros per serving: 16g protein / 5g fat / 15g carbs

Recipe by IFBB Bikin Pro @FitVeganChef


100g shredded carrots

12oz soy milk or favorite plant-based milk

112g unsweetened apple sauce

1 tablespoon vanilla extract

24g baking stevia in the raw or

192g monk fruit sweetener (it should be about 1 cup)

4 scoops Cinnamon Coffee Cake LIVBody Protein

56g coconut flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon ginger

28g walnuts

28g raisins



Preheat oven to 350°F and grease a donut pan with nonstick cooking spray.

In a large mixing bowl, combine carrots, soy milk, applesauce, vanilla, and baking stevia, and mix until well combined.

Add LIVBody Protein, coconut flour, baking soda, baking powder, cinnamon, salt, allspice, and ginger, to the wet ingredients and mix until getting a thick batter.

Fold the walnuts and raisins into the batter and continue to mix until everything is well combined. Using a piping bag or a plastic bag, divide the batter evenly into 8 donuts.

Bake for 30 minutes or until donuts are firm and slightly golden. Let the donuts cool before removing them from the pan.

Enjoy plain or frost with your favorite vegan frosting and toppings.


MACRO-FRIENDLY VEGAN CREAM CHEESE FROSTING: Makes 8 servings Macros per serving: Macros: 1g protein / 2g fat / 1g carbs


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