Carrot Cake Donuts- vegan and gluten free from HeatherChristo.comEaster is almost here you guys! One, uh “holiday” down (St Patties Day) and now we can move on to Easter! For the kids, they are thinking all about family and flowers and colorful eggs and bunny rabbits. Speaking of bunny rabbits….. Carrots!! I had Carrots on the brain and in the vegetable drawer, so now you get Carrot Cake Donuts. But not just any carrot cake favored donuts- these have a fluffy vanilla frosting and a coating of coconut to make them extra delicious and also pretty! Carrot Cake Donuts- vegan and gluten free from HeatherChristo.com

I am planning to make a big pile of these for Easter breakfast for the children (who were surprisingly really, really into these!) And they are so good that I could even bring them over to my moms fro Easter dinner- but I have so many other treats to share with you next week, it will be hard to decide!

I hope you enjoy these!! XOXO

Carrot Cake Donuts- vegan and gluten free from HeatherChristo.com

Carrot Cake Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ½ cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup grated carrots
  • 2 tablespoons coconut oil, melted
  • ½ cup chopped toasted walnuts (optional)
  • Vanilla Frosting
  • ½ cup soy free vegan butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla paste or vanilla extract
  • 2 tablespoons coconut milk
  • 1 cup shredded unsweetened coconut
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the grated carrots and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients along with the walnuts if you are using them.
  4. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
  5. Add the batter to a greased doughnut pan or mini doughnut pan.
  6. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  7. In the bowl of a standing mixer combine the vegan butter and the powdered sugar and whip until fluffy. Add the coconut milk and the vanilla and combine well.
  8. Place the coconut in a shallow bowl.
  9. Frost the donuts and then put the frosting side down into the coconut to coat the frosting. Enjoy!

 

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Categorized: Baked Goods, Breakfast, Recipe Index, Vegan
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Carrot Cake Donuts- vegan and gluten free from HeatherChristo.comEaster is almost here you guys! One, uh “holiday” down (St Patties Day) and now we can move on to Easter! For the kids, they are thinking all about family and flowers and colorful eggs and bunny rabbits. Speaking of bunny rabbits….. Carrots!! I had Carrots on the brain and in the vegetable drawer, so now you get Carrot Cake Donuts. But not just any carrot cake favored donuts- these have a fluffy vanilla frosting and a coating of coconut to make them extra delicious and also pretty! Carrot Cake Donuts- vegan and gluten free from HeatherChristo.com

I am planning to make a big pile of these for Easter breakfast for the children (who were surprisingly really, really into these!) And they are so good that I could even bring them over to my moms fro Easter dinner- but I have so many other treats to share with you next week, it will be hard to decide!

I hope you enjoy these!! XOXO

Carrot Cake Donuts- vegan and gluten free from HeatherChristo.com

Carrot Cake Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • ½ cup coconut milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups Gluten Free Flour
  • ½ cup beet sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon xanthum gum
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup grated carrots
  • 2 tablespoons coconut oil, melted
  • ½ cup chopped toasted walnuts (optional)
  • Vanilla Frosting
  • ½ cup soy free vegan butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla paste or vanilla extract
  • 2 tablespoons coconut milk
  • 1 cup shredded unsweetened coconut
Instructions
  1. In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
  2. In a medium mixing bowl, combine all of the dry ingredients.
  3. Add the grated carrots and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients along with the walnuts if you are using them.
  4. Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
  5. Add the batter to a greased doughnut pan or mini doughnut pan.
  6. Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
  7. In the bowl of a standing mixer combine the vegan butter and the powdered sugar and whip until fluffy. Add the coconut milk and the vanilla and combine well.
  8. Place the coconut in a shallow bowl.
  9. Frost the donuts and then put the frosting side down into the coconut to coat the frosting. Enjoy!

 

Recipe by Heather Christo (http://heatherchristo.com)