Happy Monday!

Something that you don’t see or ever hear about is my “blog idea list”. It’s a list that I’ve been putting together since I first started my blog, and it’s overwhelmingly long with ideas now. Anytime something pops in my head, I type it up in the notes section of my phone for future inspo. I’ve got a handful of donut recipes I’ve been wanting to create, but never got around to it! I’m so excited to finally have a donut recipe to share with y’all!

These carrot cake donuts are actually so easy to make (am I sounding like a broken record yet?), and I’m so pleased with how they turned out! Feel free to share this donut recipe with your vegan friends, but don’t be afraid to try them out even if you’re not vegan! The donuts are yummy, and a healthier alternative to most donut recipes (although there’s never anything wrong with treatin’ yo’self to a sweet cloud of deliciousness).

I hope you enjoy this recipe! Are there any other donut recipes you’d love to see on the blog? Just let me know!

Naturally,

Ari

Print Recipe

Vegan Carrot Cake Donuts (with Cashew Cream Cheese Frosting)

These delicious donuts are vegan, and refined sugar free. They're perfect for your weekday morning meal prep or for a sweet, treat-yourself breakfast!

Course

Breakfast, Dessert

Prep Time

10 minutes

Cook Time

15 minutes

Servings

donuts

Ingredients

Vegan Carrot Cake Donuts

• 1 1/2 c. spelt flour
• 3/4 c. coconut sugar
• 2 tsp. Cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. Baking Powder
• 1/2 tsp. baking soda
• 2/3 c. Coconut Oil (melted)
• 2/3 c. plant based milk
• 1/2 c. finely shredded carrot
• 1/3 c. unsweetened applesauce
• 2 tbsp. Maple Syrup
• 1/2 c. Chopped Walnuts

Cashew Cream Cheese Frosting

• 1 c. cashews (soaked overnight)
• 1/4 c. water
• 3 tbsp. Maple Syrup
• 1 tsp. lemon juice

Course Breakfast, Dessert Prep Time 10 minutes Cook Time 15 minutes Servings donuts Ingredients Vegan Carrot Cake Donuts 1 1/2 c. spelt flour 3/4 c. coconut sugar 2 tsp. Cinnamon 1 tsp. nutmeg 1/2 tsp. Baking Powder 1/2 tsp. baking soda 2/3 c. Coconut Oil (melted) 2/3 c. plant based milk 1/2 c. finely shredded carrot 1/3 c. unsweetened applesauce 2 tbsp. Maple Syrup 1/2 c. Chopped Walnuts Cashew Cream Cheese Frosting 1 c. cashews (soaked overnight) 1/4 c. water 3 tbsp. Maple Syrup 1 tsp. lemon juice

Instructions

Vegan Carrot Cake Donuts

1. Preheat your oven to 350 degrees. Lightly coat your donut pan with coconut oil or your favorite cooking oil. (I bought my donut pan from the brand "Wilton" on Amazon - find the link to the pan in the recipe notes below!)
2. Combine all dry ingredients (flour, coconut sugar, cinnamon, nutmeg, baking powder, and baking soda) into a bowl.
3. In a separate bowl, whisk together your wet ingredients (coconut oil, plant based milk, applesauce, maple syrup, and shredded carrot).
4. Slowly mix together the wet and dry ingredients until evenly incorporated. Add in the walnuts and mix again.
5. Carefully pipe the donut batter into the donut pan. To do this, I place a Ziploc bag in a large cup, and pour some batter into the bag, then close the bag and cut off one of the corners.
6. Bake the donuts at 350 for 12-15 minutes.
7. Allow the donuts to cool in the pan for 10ish minutes to avoid crumbling.

Cashew Cream Cheese Frosting

1. Place your soaked cashews, water, lemon juice, and maple syrup in a blender and blend until everything becomes a smooth frosting.
2. Frost your donuts and sprinkle with chopped nuts!
3. Enjoy!

Recipe Notes

Here's the link to the Wilton Donut Pan on Amazon!

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