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!
Step by step…
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.
Do I need a donut pan to make this recipe?
The simple answer is yes! I highly recommend investing in a donut pan* (or two!), 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!
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!
Recommended equipment & ingredients*
| Donut tin | Mixing bowls | Cooling rack |
| Kitchen scales | Food processor | Piping bags |
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More carrot cake recipes…
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| Carrot Cake Cookies | Carrot Cake | Carrot Cake Cupcakes |
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Carrot Cake Baked Donuts (Vegan)
Vegan baked donuts with carrot and spices, glazed with icing and topped with pecans
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
- 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
Instructions
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Pre-heat your oven to 160C Fan/180C/350F/Gas mark 4, grease a donut pan with the dairy free spread
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Put both flours, the salt, light brown sugar, baking powder and all four spices into a bowl and stir together
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In another bowl whisk together the oil, almond milk, vanilla and cider vinegar. Then add the grated carrots
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Pour the wet mixture into the dry ingredients and whisk together, then add the bicarbonate of soda and stir in
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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)
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Bake the donuts for 15 minutes until they are risen and golden
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Using a butter knife, gently loosen them around the edges, then tip them out onto a cooling rack
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If you are using a 6 ring donut tin, quickly wash the tin and do another batch
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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
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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!
Recipe 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
If you like this, check out more of my Donut recipes!
Or you might like more of my Vegan recipes!
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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
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
Carrot cake is my favourite, these look amazing! I need a new baking challenge too…
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 🙂
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!
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
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!!!!!
These are adorable!! I totally wish I had these for breakfast right now!
Just two words ‘nom nom’
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!
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!
Gasp! Two of my favorite things in the world, carrot cake and donuts, COMBINED!! Excellent!!
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! 🙂
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!
What a great recipe. I am hooked and will never want a fried doughnut ever again!
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
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