These soft and squishy BAKED Carrot Cake Doughnuts are chock full of lots of yummy ingredients including juicy sultanas, crunchy pecan pieces, desiccated coconut and zingy orange zest. This one bowl recipe takes just 30 minutes to make and bake and is easy peasy – it’s a good one to make with kids and they make a great gift for a loved one.
They’re healthy, gluten free, vegan, refined sugar free and are topped with a silky smooth cinnamon and orange drizzle icing… made of tofu. If you haven’t tried tofu icing yet, you’re missing out! It’s super quick and easy to make, fresh, light, creamy, naturally sweet, high protein and so much healthier than the alternatives.
I hope you LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Baked Carrot Cake Doughnuts Recipe:
Baked Carrot Cake Doughnuts (Vegan & Gluten Free!)
Ingredients
For the doughnuts:
- 100 g self raising flour (gluten free)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 100 g coconut sugar
- 40 g coconut oil (melted and at room temperature)
- 80 g dairy free milk (at room temperature)
- ½ tsp vanilla extract
- 100 g carrot (finely grated)
- 40 g sultanas
- 30 g pecans (roughly chopped)
- 15 g desiccated coconut
- zest of 1 orange
For the cinnamon orange icing:
- 150 g silken tofu (drained and patted dry)
- 1 ½ tbsp maple syrup ((25g))
- ½ tsp vanilla extract
- zest of 1/2 orange
- ¼ tsp cinnamon
Toppings:
- 20 g pecans (roughly chopped)
- orange zest
Instructions
To make the doughnuts:
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5). Set aside a non-stick silicone donut baking tray (for 6 x 7cm/2.9" doughnuts).
- In a mixing bowl stir together the flour, baking powder, cinnamon and nutmeg.100 g self raising flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg
- Add the sugar, oil, milk and vanilla and stir together until smooth.100 g coconut sugar, 80 g dairy free milk, 1/2 tsp vanilla extract, 40 g coconut oil
- Squeeze out and discard any excess water from the grated carrot and then add the grated carrot to the bowl along with the sultanas, pecans, coconut and orange zest. Stir together.100 g carrot, 40 g sultanas, 30 g pecans, 15 g desiccated coconut, zest of 1 orange
- Spoon into the doughnut tray (filling right to the top) and bake for 25-30 minutes until a knife or skewer inserted into the middle of one of the donuts comes out clean.
- Carefully pop the doughnuts out of the silicone tray onto a cooling rack to cool.
To make the icing:
- Add all of the icing ingredients into a blender or food processor and blend until smooth.150 g silken tofu, 1 1/2 tbsp maple syrup, 1/2 tsp vanilla extract, zest of 1/2 orange, 1/4 tsp cinnamon
- Transfer to a piping bag and drizzle in zig zags over the doughnuts (or you can use a spoon).
- Sprinkle with pecan pieces and orange zest.20 g pecans, orange zest
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
