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Vegan Carrot Cake Baked Donuts

Moist baked donuts with carrot and spices, glazed with icing and topped with pecans, dairy and egg free
Course Dessert
Cuisine British
Keyword Donut
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 215kcal
Author thebakingexplorer


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


  • 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



  • Make sure your ingredients are at room temperature before you start baking.
  • You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
  • You can use any dairy free milk for this recipe.
  • You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


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