Breakfast, Sweet, Snacks

Baked Carrot Cake Donuts

These are light and fluffy, low in sugar and could easily be made GF by swapping in for your regular self-raising GF Blend.Not only that, they are a simple wet into dry recipe, like zero skill involved here.

They are spiced to perfection and come with topped with a maple Cream cheese glaze. What‘s not to like?

If you don‘t have a donut ring mould, you could always make into cupcakes.

PREP TIME:
20minutes

COOK TIME:
15-20 minutes

SERVES:
12 donuts

Ingredients

Dry

1 Cup of self-raising flour

½ cup of buckwheat flour

½ cup of coconut sugar

¼ cop of pecans finally chopped

a large pinch of sea salt

½ tsp of bicarbonate of soda

½ tsp of baking powder

1 tbs of corn flour

2 tsp ground cinnamon

1 tsp of mixed spice

½ tsp ground ginger

½ tsp grated nutmeg

Wet

1 Cup of almond milk or dairy free alternative

¼ Cup of light oil such as groundnut

1 tsp of vanilla bean paste or extract

1 tbs of Apple cider vinegar

1 medium carrot grated

For the glaze

¾ cup vegan cream cheese, I use almond

¼ cup maple syrup

1 tsp vanilla bean paste

½ tsp ground cinnamon

Instructions

  1. Pre heat your oven to 160 °C fan
  2. Grease 12 ring donut pan or two 6 ring pans
  3. Combine all the dry ingredients in a large bowl and set aside
  4. Combine all the wet ingredients into a bowl and set aside
  5. Combine the wet into the dry do not overmix.
  6. Divide the mix into the doughnut rings bake in the preheated oven for around 20 minutes. cheque after 15 minutes to see if they are already an A skewer comes out clean.
  7. Allowed to cool in the pan for five to 10 minutes, turn the Donuts out onto a cooling rack and allow to cool completely.
  8. While the doughnuts are calling beat together the cream cheese Maple syrup vanilla and ground cinnamon until silky smooth.
  9. When you already too place the Donuts dip each doughnut into the glaze and give them a little twist remove and place back on the cooling rack. Repeat until you have done all the Donuts and sprinkle with some extra crushed pecan nuts and a sprinkle of cinnamon.
  10. Store in an airtight container for one to two days.

Other recipes you may enjoy

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!