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    Vegan Carrot Cake Baked Donuts

    30/10/2017 by thebakingexplorer 19 Comments

    Jump to Recipe Jump to Video Print Recipe

    I didn't used to like carrot cake when I was younger as I never ate carrots, but now I absolutely love the stuff! Carrots are actually quite a sweet vegetable and they lend a wonderful moistness to cakes. Then there's all the tasty autumnal spices, brown sugar and creamy frosting - irresistible! I've made non-vegan baked donuts several times, and I really wanted to try a vegan version, so I knew Carrot Cake Baked Donuts would be delicious.

    Vegan Carrot Cake Baked Donuts

    Baked donuts are little ring shaped cakes that are baked in the oven in a donut tin. They are super moist and have a wonderful texture. I've spiced these Carrot Cake Baked Donuts with cinnamon, ginger and nutmeg and dunked them in a sweet glaze. 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.

    The photos for this post were updated in December 2020.

    How to make Vegan Carrot Cake Baked Donuts

    To start, place all of the dry ingredients (the flour, spices, baking powder and bicarbonate of soda) into a bowl and stir them together. In another bowl, whisk together the oil, almond milk, vanilla and cider vinegar.

    Pour the wet ingredients into the dry, mix together, then stir in the carrots. Put the batter into a piping bag and pipe it into donut pans greased with dairy free butter. (This recipe make 12 donuts so you will need two 6 hole tins).

    Bake the donuts for 15 minutes until they are risen and golden. Using a butter knife, gently loosened them around the edges, then tip them out onto a cooling rack. For the glaze, mix together the icing sugar with the milk and dip the donuts in. Sprinkle the pecans on while the glaze is still wet.

    Vegan Carrot Cake Baked Donuts

    Do you need a donut pan to make this recipe?

    The simple answer is yes! I highly recommend investing in a donut pan* (you will need two 6 ring tins, or one 12 ring tin, for this recipe), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!

    Can the donuts be made gluten free?

    Yes! Just swap out the flour for a gluten free flour blend.

    Vegan Carrot Cake Baked Donuts

    Tips for making the Vegan Carrot Cake Baked Donuts:

    • The easiest way to get the batter into the donut tin is using a piping bag, you could also use a jug or carefully spoon it in.
    • You can easily make the donuts nut free by omitting the pecans, and using soy milk instead of almond milk.
    • I used a blend of self raising flour and plain wholemeal flour to make the donuts. If you want to use all self raising, you can do this just omit the baking powder.
    Vegan Carrot Cake Baked Donuts

    Recommended equipment & ingredients*

    • Donut tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Food processor
    • Piping bags

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Vegan Carrot Cake Baked Donuts

    More carrot cake recipes...

    • Carrot Cake Cookies
    • Carrot Cake
    • Carrot Cake Cupcakes
    Vegan Carrot Cake Baked Donuts

    Vegan Carrot Cake Baked Donuts

    Moist baked donuts with carrot and spices, glazed with icing and topped with pecans, dairy and egg free
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Donut
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the donuts

    • 160 g Self raising flour
    • 80 g Wholemeal flour
    • ¼ tsp Salt
    • ½ tsp Bicarbonate of soda
    • ¼ tsp Baking powder
    • 100 g Light brown sugar
    • 2 tsp Cinnamon
    • ½ tsp Ground nutmeg
    • ½ tsp Mixed spice
    • ¼ tsp Ground ginger
    • 100 g Carrots grated (one medium carrot)
    • 200 ml Almond milk or other dairy free milk
    • 30 ml Vegetable oil
    • 1 tsp Vanilla extract
    • 2 tsp Cider vinegar
    • Dairy free spread for greasing the tin

    For the glaze and decoration

    • 200 g Icing sugar
    • 3 tbsp Almond milk or other dairy free milk
    • 30 g Pecans chopped
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas mark 4, grease a 12 ring donut pan (or two 6 ring pans) with the dairy free spread
    • Put both flours, salt, light brown sugar, baking powder. bicarbonate of soda and all four spices into a bowl and stir together
    • In another bowl whisk together the oil, almond milk, vanilla and cider vinegar
    • Pour the wet mixture into the dry ingredients and whisk together
    • Then add the grated carrots and stir in
    • Put the batter into a piping bag and pipe it into the donut pan(s)
    • 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
    • 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
    • Store leftovers in an airtight container and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

    Nutrition

    Calories: 215kcal | Carbohydrates: 41g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Sodium: 147mg | Potassium: 86mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1392IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

    If you like this, check out more of my Donut recipes!

    Or you might like more of my Vegan recipes!

     

     

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    Reader Interactions

    Comments

    1. jenny paulin

      October 30, 2017 at 4:54 pm

      5 stars
      ooooh these sound lovely Kat. Baked doughnuts are much healthier than the fried version after all! Carrot cake flavoured ones are a great idea - both my boys would love these
      thank you for linking to #Bakeoftheweek x

      Reply
    2. Cat

      October 30, 2017 at 9:06 pm

      I was never a fan of carrot cake until recently and now I can't get enough of it! As well as carrot cake I love doughnut and these look delicious! x

      Reply
    3. Louise Cayzer

      October 30, 2017 at 10:51 pm

      Carrot cake is my favourite, these look amazing! I need a new baking challenge too...

      Reply
    4. CakePants

      October 31, 2017 at 2:17 am

      I'm a lifelong carrot cake fan, so I'm definitely on board with anything that allows me to enjoy those flavors at breakfast! These look wonderful 🙂

      Reply
    5. Jhuls @ The Not So Creative Cook

      October 31, 2017 at 10:00 am

      These vegan donuts sound so good! It is nice to see you again at Fiesta Friday, Kat. I hope you are enjoying the week! Thanks for sharing these lovely treats!

      Reply
    6. Sage

      October 31, 2017 at 10:28 am

      I'm an American living in Denmark where the only donuts they sell in most places are Berliners (not my favorite). These just made my weekend 'recipes to try' list! Thanks so much for sharing 🙂 #CookBlogShare

      Reply
    7. johanna @ green gourmet giraffe

      October 31, 2017 at 11:26 am

      So gorgeous - I would love to try these but my doughnut mad youngster is probably going to shriek at the idea of carrot cake - though if there is any way to get her to eat carrot cake this is it!!!!!

      Reply
    8. Balvinder

      October 31, 2017 at 3:40 pm

      These are adorable!! I totally wish I had these for breakfast right now!

      Reply
    9. shaheen

      October 31, 2017 at 8:13 pm

      Just two words 'nom nom'

      Reply
    10. Monika Dabrowski

      November 01, 2017 at 8:48 am

      5 stars
      These look beautiful and seem so easy to make, I always think making donuts must be complicated. I like the fact that you used wholemeal flour too. Thank you for bringing these lovely little creations to #CookBlogShare:) Stumbled!

      Reply
    11. Sandhya Nadkarni

      November 01, 2017 at 8:09 pm

      These baked donuts look picture perfect, Kat! They look so spongy and I like the idea of eating them moist and sticky the next day....but don't think I can wait until the next day either! Thanks for sharing them with us at FF!

      Reply
    12. Angie | Fiesta Friday

      November 03, 2017 at 2:14 am

      5 stars
      Gasp! Two of my favorite things in the world, carrot cake and donuts, COMBINED!! Excellent!!

      Reply
    13. Justyna

      November 03, 2017 at 3:30 pm

      5 stars
      Oh, dear... now I'm in trouble! My diet went out the window when I saw these babies! Thanks for sharing Kat - I'm making them next weekend! 🙂

      Reply
    14. Ai @Ai made it for you

      November 05, 2017 at 2:30 am

      Carrot cake in doughnut form?! Yum! I've been debating whether I should get a doughnut pan or not and I've just been putting it off... I might have to after seeing your beautiful doughnuts!

      Reply
    15. Elinor Hill aka Beach Hut Cook

      November 07, 2017 at 10:14 am

      What a great recipe. I am hooked and will never want a fried doughnut ever again!

      Reply
    16. Helen at Casa Costello

      November 10, 2017 at 11:15 am

      I'd definitely say you nailed it with these donuts! They look wonderful. Thanks so much for joining in with #BakeoftheWeek - Very happy to let you know you are our featured bake in this week's roundup x

      Reply
    17. Kate - gluten free alchemist

      November 13, 2017 at 8:20 pm

      It's so long since I made doughnuts! These are very tempting. I have always loved carrot cake, so I could probably wolf the lot...... or are they too pretty to eat?! x

      Reply
    18. Amy Jo

      August 02, 2021 at 12:27 am

      Why does it say 215 kcal? Isn’t that like 215,000 calories? Dumb American, party of one 🙋🏻‍♀️

      Reply
      • thebakingexplorer

        August 02, 2021 at 5:55 pm

        Hi Amy, I wasn't sure of the reason for this either so I've done some research and google tells me that "A kilocalorie is another word for what's commonly called a calorie, so 1,000 calories will be written as 1,000kcals" I hope that helps!

        Reply

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