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vegan carrot cake doughnuts with lemon cream glaze

I bought my first set of doughnut pans (so exciting!) and made these cute carrot cake doughnuts just for Easter weekend! They’d make a delicious and light dessert 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.

 

vegan carrot cake doughnuts with lemon cream glaze
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Print Recipe

vegan carrot cake doughnuts with lemon cream glaze

We bought our first set of doughnut pans (so exciting!) and made these cute carrot cake doughnuts just for Easter weekend! They'd make a delicious and light dessert 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. 

Course Dessert, Snack
Keyword carrot, lemon cream, lemon glaze, vegan doughnuts
Prep Time 30 minutes
Cook Time 12 minutes
Soak 3 hours
Total Time 42 minutes
Servings 12 doughnuts
Author Lauren Toyota

Ingredients

carrot cake doughnut ingredients:

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

lemon cream glaze ingredients:

  • 3/4 C raw cashews soaked min. 3 hrs or overnight
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1 tbsp agave nectar
  • 1 tbsp water
  • 1/2 tsp vanilla extract
  • pinch sea salt

Instructions

  1. Preheat oven to 350F.
  2. In mixing bowl combine soy milk and apple cider vinegar and allow it to sit for 10-15 mins. to curdle. Meanwhile in a 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 as well as carrots, sugar, coconut oil, and vanilla extract. Whisk to combine well and then pour this mixture into the dry ingredients. Fold with a spoon or spatula until well combined but do not over mix.
  3. Spoon the mixture into doughnut pans evenly. Don't over fill them. They should be just below the top of the pan and you can smooth the top of the batter out with your finger.
  4. Bake the doughnuts for 12 mins. Allow to cool completely on a rack before glazing OR you could serve warm with the glaze on the side.
  5. Rinse and drain the soaked cashews. Put all the ingredients in a high-powered blender and combine until really smooth.
  6. You can pour the glaze into a squeeze bottle with a small nozzle to drizzle icing/glaze over top of the doughnuts or spoon it into small dishes and serve alongside warm doughnuts.

1 comment

  • Al 2 years ago

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

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