Baked Vegan Carrot Cake Donuts
These Baked Vegan Carrot Cake Donuts are incredibly versatile and can be enjoyed in various settings. They make for a perfect breakfast treat alongside a cup of coffee or tea, providing a nutritious start to the day. Alternatively, they can be enjoyed as a midday snack, satisfying that craving for something sweet without the guilt.
Ingredients
Let's gather the ingredients!
Donuts
- 1 cup self-rising flour sifted
- ½ cup almond milk
- ¼ cup maple syrup
- 2 tbsp applesauce
- 1 tsp cinnamon ground
- ¾ cup shredded carrots
- ¼ tsp kosher salt
Frosting
- ¾ cup raw cashews soaked for 2 hours and rinsed
- 1 tbsp coconut oil melted
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ¼ tsp kosher salt
- 3 tbsp almond milk
- ¼ cup almond roughly chopped
Instructions
Let's Begin!
- Preheat oven to 350°F. Grease a donut pan mold with cooking spray. Set aside.
- In a large bowl, combine the flour, almond milk, maple syrup, applesauce, cinnamon, shredded carrots, and salt. Mix into a smooth batter. Be careful not to overmix.
- Spoon the batter into the prepared donut pan and smooth the tops.
- Bake in the oven for 12-16 minutes.
- Meanwhile, prepare cream cheese icing by adding all icing ingredients, except for the nuts, into a food processor. Blend until smooth and creamy.
- Once your doughnuts are done baking, allow them to cool before topping.
- After they have cooled, dunk the doughnuts into the icing and place on a drying rack. Top with chopped almonds. Serve and enjoy with family and friends!