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Vegan carrot cake baked donuts

These carrot cake baked donuts are a delicious treat for easter (but really every time around the year). They can be made gluten free if needed and come with a delcious salted maple cream cheese frosting.

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!

Notes

*oats grind into a fine flour with a blender or storebought flour. You can choose a gluten free variety if you want to/ need to!