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vegan carrot cake doughnuts with lemon cream glaze

vegan carrot cake doughnuts with lemon cream glaze_hot for food

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. These doughnuts are a win all around and you’ll have a blast making them, too!

vegan carrot cake doughnuts with lemon cream glaze_hot for food

 

vegan carrot cake doughnuts with lemon cream glaze_hot for food

vegan carrot cake doughnuts with lemon cream glaze_hot for food
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Print Recipe

vegan carrot cake doughnuts with lemon cream glaze

These carrot cake doughnuts are perfect for a brunch feast or a sweet dessert!

Course Dessert, Snack
Keyword carrot, lemon cream, lemon glaze, vegan doughnuts
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12 doughnuts
Author Lauren Toyota

Ingredients

carrot cake doughnut

  • 1 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1 C unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • 1 tsp egg replacer powder
  • 2 tbsp water
  • 1 C shredded carrot
  • 3/4 C granulated sugar
  • 1/4 C melted coconut oil
  • 1 tsp vanilla extract

lemon cream glaze

  • 3/4 C raw cashews, soaked for 20 minutes in hot water
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1 tbsp agave nectar or maple syrup
  • 1 tbsp water
  • 1/2 tsp vanilla extract
  • pinch sea salt

Instructions

  1. Preheat oven to 350°F.

  2. In a mixing bowl, combine soy milk and apple cider vinegar and allow it to sit for 10 to 15 minutes to curdle. 

  3. In another large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and sea salt.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

3 comments

  • Al 3 years ago

    Want kind of donut mold do you have? I am finding it impossible to find a bpa free donut mold.

  • Angelika 2 months ago

    Will the recipe work without the egg replacer? Can I use banana or flax instead?

    • Lauren Toyota 2 months ago

      my instincts think YES, it should be fine!

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