I bought my first set of doughnut pans and decided to make these cute vegan carrot cake doughnuts for Easter weekend!
Buying these pans was super exciting because I've really been looking forward to making doughnuts from home. Plus, carrot cake is a delicious dessert! These cuties make a delicious and light treat after dinner or even a sweet treat for brunch.
The icing is practically guilt-free since it's made with only a few ingredients and a base of cashew cream. I also love that these are baked in the oven, since a lot of doughnuts recipes require deep frying. I have that option too (DUH!)
These doughnuts are a win all around and you'll have a blast making them, too!
vegan carrot cake doughnuts with lemon cream glaze
These carrot cake doughnuts are perfect for a brunch feast or a sweet dessert!
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Servings: doughnuts
Ingredients
carrot cake doughnut
- 1 C all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1 C unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon egg replacer powder
- 2 tablespoon water
- 1 C shredded carrot
- ¾ C granulated sugar
- ¼ C melted coconut oil
- 1 teaspoon vanilla extract
lemon cream glaze
- ¾ C raw cashews, soaked for 20 minutes in hot water
- 2 tablespoon coconut oil
- 2 tablespoon lemon juice
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon water
- ½ teaspoon vanilla extract
- pinch sea salt
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine soy milk and apple cider vinegar and allow it to sit for 10 to 15 minutes to curdle.
- In another large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and sea salt.
- In a small bowl, combine the egg replacer powder and water. Add this to the soy milk and vinegar mixture after it has curdled. Then add carrots, sugar, coconut oil, and vanilla extract. Whisk to combine well, then pour this mixture into the dry ingredients. Fold with a spoon or spatula until well combined, but do not over mix.
- Spoon the mixture into a doughnut pan. Don't overfill them. They should be just below the top of the pan and you can smooth the top of the batter out with your finger.
- Bake the doughnuts for 12 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before glazing, or you could serve them slightly warm with the glaze on the side.
- To make the glaze, rinse and drain the cashews from the soaking water. Add them to a high-powered blender with the remaining glaze ingredients and combine until really smooth.
- You can pour the glaze into a squeeze bottle with a small nozzle to drizzle the glaze over top of the doughnuts or spoon it into small dishes and serve alongside warm doughnuts.
Al
Want kind of donut mold do you have? I am finding it impossible to find a bpa free donut mold.
Angelika
Will the recipe work without the egg replacer? Can I use banana or flax instead?
Lauren Toyota
my instincts think YES, it should be fine!
Carol
Just made these donuts and they did not turn out right at all.
I followed this recipe to the point. Not a hard recipe, but I think something is missing!
This recipe ask for 1 cup of flour.
I think it is suppose to be 2 cups
Very disappointed ☹️