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Baked carrot cake doughnuts lined up on a cooling rack with a zig zag of icing and crushed pecans on top

Baked Carrot Cake Doughnuts (Vegan & Gluten Free!)

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. They're healthy, gluten free, vegan, refined sugar free and are topped with a silky smooth cinnamon and orange drizzle icing... made of tofu!
5 from 5 votes
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Course: Sweet Treat
Cuisine: American, British
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Serves: 6 doughnuts
Calories: 304kcal
Author: Tara

Ingredients
  

For the doughnuts:

  • 100 g self raising flour (gluten free if required)
  • 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, gluten free if required)
  • 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

Equipment

  • High Speed Cup Blender

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

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Refined Sugar Free
Recipe inspired by:  New York, USA/UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Sodium: 137mg | Fiber: 3g | Sugar: 20g | Net Carbohydrates: 37g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!