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

Cook Time 15

Total Time 45

Servings

Calories 215kcal

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

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