Strange as it may sound, I didn’t used to like carrot cake. Nowadays, I absolutely love the stuff! I find the spiced sponge and creamy frosting rather irresistible. I’ve made non-vegan baked donuts several times, and I really wanted to try a vegan version, so carrot cake immediately sprung to mind. Baked donuts are like little cakes as they are baked in the oven in a donut tin. I’ve spiced these carrot cake baked donuts with cinnamon, ginger and nutmeg and drizzled a sweet glaze over the top. They are truly yummy and will delight vegans and non-vegans alike. These carrot cake baked donuts are dairy and egg free, and they could be nut free too if you use soya milk rather than almond milk and don’t add the chopped pecans on top. No one needs to miss out on yummy donuts!
To start, I placed all of the dry ingredients into a bowl except the bicarbonate of soda.
In another bowl I whisked together the oil, almond milk, vanilla and cider vinegar. Then I added the grated carrots.
I combined the wet and dry ingredients, then added the bicarb last.
I put the batter into a piping bag and piped it into my donut pan which I’d greased with dairy free butter.
The donuts baked for 15 minutes until they were risen and golden. Using a butter knife I gently loosened them around the edges, then tipped them out onto a cooling rack. I quickly washed the tin and did another batch.
For the glaze I mixed together the icing sugar with the milk and dipped the donuts in. I sprinkled the pecans on while the glaze was still wet.
These carrot cake baked donuts came out beautifully risen and soft. In my recent vegan baking experiments, the one thing I’ve really struggled with is baking sponges but I think I’ve finally got it! The sponge is not overly sweet to make up for the super sweet and sticky glaze that’s drizzled on top – it provides all the sweetness you need.
These donuts are really good freshly made, but if you can manage to wait till the next day they go super moist and sticky – which is how I like my donuts!
I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Recipe of the Week hosted by A Mummy Too, Bake of The Week by Mummy Mishaps, Free From Fridays hosted by Le Coin De Mel, and Fiesta Friday hosted by Everyday Healthy Recipes and Indfused.
Check out my other baked donut recipes!
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Carrot Cake Baked Donuts (Vegan)
For the donuts
- 160 g Self raising flour
- 80 g Wholemeal flour
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of soda
- 100 g Light brown sugar
- 2 tsp Cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Mixed spice
- 1/4 tsp Ground ginger
- 100 g Carrots grated
- 200 ml Almond milk or other dairy free milk
- 30 ml Vegetable oil
- 1 tsp Vanilla extract
- 2 tsp Cider vinegar
- 1/4 tsp Baking powder
- Dairy free spread for greasing
For the glaze and decoration
- 200 g Icing sugar
- 3 tbsp Almond milk or other dairy free milk
- 50 g Pecans chopped
Pre-heat your oven to 160C Fan/180C/350F/Gas mark 4, grease a donut pan with the dairy free spread
Put both flours, the salt, light brown sugar, baking powder and all four spices into a bowl and stir together
In another bowl whisk together the oil, almond milk, vanilla and cider vinegar. Then add the grated carrots
Pour the wet mixture into the dry ingredients and whisk together, then add the bicarbonate of soda and stir in
Put the batter into a piping bag and pipe half of it into the donut pan (or all of it if you have a 12 ring pan)
Bake the donuts for 15 minutes until they are risen and golden
Using a butter knife, gently loosen them around the edges, then tip them out onto a cooling rack
If you are using a 6 ring donut tin, quickly wash the tin and do another batch
For the glaze, mix together the icing sugar and the almond milk. Dip the donuts in to coat the top half. Sprinkle the pecans on while the glaze is still wet
If you can, store in an air tight container and enjoy the next day when they will be super moist! Or just dig right in!
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