Carrot Cake Baked Donuts (Vegan)

Carrot Cake Baked Donuts (Vegan)

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.

I baked the donuts 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.

Carrot Cake Baked Donuts

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.

Carrot Cake Baked Donuts

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.

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Check out my other baked donut recipes!

5 from 4 votes
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Carrot Cake Baked Donuts (Vegan)

Servings 12

Ingredients

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
  • 2 tsp Cider vinegar
  • 1/4 tsp Baking powder
  • Dairy free spread for greasing

For the glaze and decoration

  • 200 g Icing sugar
  • 2 1/2 tbsp Almond milk or other dairy free milk
  • 50 g Pecans chopped

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas mark 4, grease a donut pan with the dairy free spread

  2. Put both flours, the salt, light brown sugar, baking powder and all four spices into a bowl and stir together

  3. In another bowl whisk together the oil, almond milk, vanilla and cider vinegar. Then add the grated carrots

  4. Pour the wet mixture into the dry ingredients and whisk together, then add the bicarbonate of soda and stir in

  5. 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)

  6. Bake the donuts for 15 minutes until they are risen and golden

  7. Using a butter knife, gently loosen them around the edges, then tip them out onto a cooling rack

  8. If you are using a 6 ring donut tin, quickly wash the tin and do another batch

  9. 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

  10. 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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How to Host an Afternoon Tea Party with Cocktails

How to Host an Afternoon Tea Party with Cocktails

It was my birthday at the end of July and as I’m not really into clubs much anymore all I wanted to do was stay in, eat cake and hang out with my friends! So I decided on an Afternoon Tea Party & Cocktails. We all got dressed up, I made a table full of goodies, and we spent the day eating cake and drinking tea, then as the evening came, we hit the cocktails, played games and had a brilliant time! I wanted to create this guide to help you have a great afternoon tea party too!

I started a few days in advance by making these fruit scones. I put them in the freezer to keep them fresh, then took them out the night before the party. If you have any gluten free guests try this scone recipe from The Gluten Free Alchemist, or for vegan guests try this recipe from Wallflower Kitchen.

I also made my own raspberry jam to go on the scones, which I made a few days in advance too. And of course the scones were not complete without clotted cream! So I made sure to get a couple of tubs in for the party. If you don’t want to make your own jam, there are so many quality options in the supermarket now, I would suggest buying a more premium option for the party – it is a special occasion after all!

A classic Victoria Sponge Cake was the centre piece of the table. I made a basic sponge mix and sandwiched the two halves with jam and fresh cream in the middle. You can’t go wrong with a Mary Berry recipe or my Strawberries & Cream Cake is sure to impress!

For the second cake I wanted something a bit different so I made this Spiced Carrot Loaf Cake with Cinnamon Cream Cheese Frosting, it was so yummy! The recipe is from BBC Good Food, I omitted the walnuts and sultanas.

I made some pretty lemon cupcakes and sat them on one of my birthday gifts, a beautiful cupcake stand from Laura Ashley. You can find the recipe below:

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Lemon Cupcakes

Servings 12

Ingredients

Sponge

  • 2 Eggs
  • 175 g Caster sugar
  • 175 g Butter
  • 175 g Self raising flour
  • 1 Lemon zested

Buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 1 tsp Lemon extract
  • Yellow food colouring
  • Sprinkles

Instructions

  1. For the sponge, cream together the butter and caster sugar until soft and fluffy
  2. Add in the eggs and lemon zest and mix well
  3. Fold in the self raising flour
  4. Separate the batter into cupcake cases in a muffin tin and bake at 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown and a skewer inserted comes out clean. Leave to cool completely
  5. To make the buttercream mix together the butter, icing sugar and yellow food colouring until smooth and the desired shade
  6. Pipe the buttercream onto the cupcakes using a piping bag fitted with a closed star nozzle and add desired sprinkles

For savoury lovers and also to provide a break from all the sweet treats, I made three types of finger sandwiches – salmon and cream cheese, cucumber and cream cheese, and ham. They were very popular and I ended up having to make more half way through the day! I also provided some crisps for nibbling on. There are so many sandwich filling options and I’ve listed some more ideas below, don’t forget to check if any of your guests require gluten free bread.

Beef & Mustard

Egg Mayonnaise

Hummus & Roasted red pepper

Hummus & Cucumber

Cheese & Pickle

I bought a good selection of tea to suit everyone’s tastes, I included decaf and fruit teas. I also provided soft drinks and juices. If you have a teapot you can make up a pot of tea for everyone.
 

 

I decorated my table with bunting, fresh flowers and a floral table cloth. I also hired some gorgeous vintage cups, saucers and plates from Tamaryn’s Treasures. They were so beautiful and really made the party special! I loved the one with the gold pattern inside the cup. They really added that vintage afternoon tea party feel to the day. Here are a few other companies that offer the same service, if you Google ‘Hire vintage crockery’ you will find lots of results:

Pretty Vintage (Lincoln)

The Vintage Affair (Buckinghamshire/Berkshire)

Add Vintage (Leeds)

Honey Bees (Leicestershire)

Later on we moved onto cocktails. This is a Cosmopolitan, a delicious mix of vodka, triple sec, lime juice and cranberry juice. Throughout the night I also made lime daquiris, pina coladas and long island ice teas. These are all classic cocktails and the recipes are readily available online, try Social and Cocktail for 100 cocktail recipes.

We played some awesome games. First we played Cranium which is a fairly well known family game, well to everyone except me! I had never heard of it but apparently a lot of people play it at Christmas. Later on we played the hilarious Cards Against Humanity – which I highly recommend. Games are such a great way to get everyone involved and interacting with each other, especially if your guests don’t all know each other well.

 

I looked into hiring people to come and do hair and make up for us, but I didn’t have the budget for this. If it was a bigger event like a hen party I would definitely have hired a professional, but I was lucky enough to have a very talented friend who did everyone’s hair. And I thought we all looked fab! If you can find someone in your local area to come and do your hair and make up, and you have the budget for it, then get on Google and Facebook and have a search. I’ve listed below some I found and the locations:

Bijoux Hair (London)

Hen Heaven (Major UK cities)

Lipstick & Curls (London & Leeds)

The Vintage Beauty Parlour (Manchester)

I had such a fun time and I highly recommend this kind of get together if you can’t be bothered with the hassle of going out (and you love cake!) Staying in is much more fun! I made everything myself for the party, but you could get your friends to bring a bake each to lessen the workload. If you do want to make everything yourself, the freezer is your friend! You can freeze the cakes (undecorated) and the scones in advance. I hope you have fun! Let me know in the comments if you have any other tips for the perfect afternoon tea party!

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Carrot & Orange Cake

 

I made this cake for my mum for Mother’s Day. She has been trying new cake flavours recently, so I wanted to make her something a bit different to give her inspiration. Tradionally carrot cake has walnuts in it, but she doesn’t like them (and neither do I) so I decided to change the traditional recipe and add the zesty sweetness of orange instead. I’ve avoided carrot cake for years because I don’t like cooked carrots (I only eat them raw, yes I know, weird). However I tried some last year and was pleasantly surprised at how nice and non-carrot tasting it was. I put the recipe in the card I gave to my mum incase she wanted to try it again herself!

 

 

I started by grating 200g carrots. This was almost two medium sized carrots. Grating carrots is a bit of a faff, the bits of carrot fly everywhere. I had it on the floor, stuck to my socks and hands, and all over the work surface. Am I just messy or is this normal?

In my mixer I mixed up 3 eggs, 225g light brown sugar, 225ml sunflower oil and 1 tsp vanilla extract until it was lighter, but noticeably thickened.

I used kitchen towel to press the excess water out of the grated carrot, before adding it to mixture and folding in with a spatula.

I sieved in 175g self raising flour, 100g wholemeal self raising flour, 1 tsp cinnamon, 1 tsp ground ginger, and 1/4 tsp nutmeg. Once you’ve sieved in these ingredients, tip in any bran that is left in the sieve from the wholemeal flour.

Finally I added the zest of one orange, and folded it all in.

I poured into a lined and greased 22cm cake tin, and baked on 180C/350F/Gas Mark 4 for about an hour. I had to test it a few times as it took longer to cook than I expected.

I juiced the orange I had zested for the sponge and mixed in 1 tbsp caster sugar until dissolved.

When the cake was done, I stabbed a few holes in it using my cake tester (you can also use a skewer) then spooned the orange juice all over it. I left the cake to cool in the tin and let the orange juice fully soak in.

Once the cake was cool I cut it in half and spread fine cut marmalade on the bottom half.

To make the buttercream I mixed together 50g butter, 100g cream cheese, 300g icing sugar and 2 tbsp marmalade.

I spread it over the top of the cake. To be fair you can probably half the amount I made as I had quite a bit leftover. Or for a really rich cake you could put it in the middle with the marmalade!

I chose to decorate the top of the cake with these Just Bake butterfly sprinkles. The colour and shape is perfect for Mother’s Day and for a fresh spring feeling. Check out their website for more cupcake decorations.

 

The cake was really moist and delicious, my mum really liked so I was pleased! Unfortunately I wasn’t a huge fan of the marmalade, I found it quite bitter. If I make this again I will use a sweeter marmalade or orange preserve. The buttercream was very tasty though! I think if that went in the middle of the cake as well as on top it would definitely reduce the bitterness of the marmalade.

 

I hope you and your mum’s all had a lovely Mother’s Day!

I have entered this recipe into March’s Calendar Cakes, hosted by DollyBakes and Laura Loves Cakes. This month’s theme is ‘Spring Into Action!’

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