I love carrot cake. And so do I love donuts. That being said, these vegan carrot cake baked donuts are the ultimate snack or dessert, especially around easter time.
Carrot cake has just this perfect combination of moisture, a bit more “bite” due to the carrots and that delicious flavour from nuts like hazelnuts, walnuts and sometimes also coconut. And not to forget the spices! Heaven.
Also, I still sometimes can’t get over the fact, how good veggies taste in sweet dishes? Take these chocolate zucchini donuts for example- the zucchini in here just makes everything moist and enhances the chocolate flavor too in my opinion. Plus it’s a sneaky way to incorporate more veg into your day!
About these vegan carrot cake baked donuts
It took me two attempts to finally get the texture I desired- turns out coconut flour is not so easy to work with. But after a few swaps and changes in the amounts they finally hit the spot.
These donuts are made from oat flour (oats grind into a fine flour with the help of a blender), just a bit of coconut flour, ground hazelnuts, carrots and raisins. This way everyone who cant eat gluten can enjoy these easily too by using gluten free oats! Coconut (or brown) sugar contribute to more sweetness and spices like cinnamon, ginger, nutmeg and clove add a good amount of flavor.
To make the dough holding together and more moist we’ll also use some plantbasedbaking yoghurt, milk, apple sauce and flax “egg”.
I would confess that these carrot cake goodies already taste delicious on their own. But in my opinion a good donut always needs a frosting for the perfect finish. In this case it’s a simple sea salt maple cream cheese frosting.
If you are fan of carrot cake too you definitely need to give these a try! And please let me know how you liked them!
ALL THE BEST
Vegan carrot cake baked donuts
Ingredients
donuts
- 60 g oat flour *
- 20 g coconut flour
- 50 g ground hazelnuts
- 50 g coconut (or brown) sugar
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 2 Tsp cinnamon
- 1/2 Tsp ground ginger
- 1/2 Tsp ground clove
- pinch of nutmeg
- 100 g carrot grated
- 40 g raisins
- 2 Tsp lemon juice
- 120 g plant based yoghurt (I used an almond one)
- 60 g apple sauce
- 1/4 Cup+1 Tbsp plant milk
- 1 Tbsp ground flaxseeds
salted maple cream cheese frosting
- 60 g plantbased cream cheese
- 40 g coconut yoghurt
- 1 Tbsp (15g) maple syrup
- 1/4 Tsp salt flakes
Instructions
- Mix the flaxseeds with 3 Tbsp of water and let sit for 10minutes.
- Preheat the oven on 200C.
- In a large mixing bowl combine oat flour, coconut flour,coconut sugar, ground hazelnuts, baking powder and soda and the spices.
- In a smaller bowl combine yoghurt, milk, apple sauce, lemonjuice and the ready flaxseed mixture and mix until well combined.
- Add the wet ingredients to the dry mixture and stir until it forms a smooth batter.
- Add the grated carrot and raisins and mix again.
- Grease a donut baking tin with and spoon some of the batterinto each form.
- Bake for 20-25 minutes until golden. Let the donuts coolcompletely (really important, other wise they may fall apart!). Repeat theprocess with the rest of the batter until it is all used up.
- Combine all the ingredients for the frosting and spread equally onto each donut. Store in the fridge for up to 3 days or freeze in an airtight container. Enjoy!
