Go Back

Vegan Carrot Cake Donuts

These Irresistibly Moist Vegan Carrot Cake Donuts are gluten-free and paleo-friendly, packed with flavor and healthy ingredients like bananas and grated carrots, making them a guilt-free treat for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 10 donuts
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Donuts
  • 0.5 cup mashed banana for sweetness and moisture
  • 0.5 cup grated carrots for health benefits and a subtle flavor
  • 0.5 cup almond butter adds creaminess and protein
  • 0.33 cup water helps to combine the ingredients well
  • 2 Tbsp maple syrup a natural sweetener (feel free to adjust to taste)
  • 2 Tbsp avocado oil keeps the donuts moist
  • 1 tsp vanilla extract enhances flavor
  • 1 tsp apple cider vinegar adds a nice acid balance
  • 0.5 cup cassava flour gluten-free base for this recipe
  • 1 tsp cinnamon fragrant and warming spice
  • 0.5 tsp baking soda provides lift
  • 0.125 tsp salt enhances flavors
For the Icing
  • 0.5 cup coconut cream makes a dreamy icing
  • 2 Tbsp powdered sugar for a sweet finish (or powdered monk fruit)
  • 1 Tbsp melted coconut oil for the icing
  • 0.5 tsp vanilla extract adds more flavor
  • 0.25 tsp ground ginger optional, for a warm, spicy kick

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a donut pan with avocado oil or coconut oil to prevent sticking.
  2. In a large bowl, combine 1/2 cup of mashed banana, 1/2 cup of grated carrots, 1/2 cup of almond butter, 1/3 cup of water, 2 Tbsp of maple syrup, 2 Tbsp of avocado oil, 1 tsp of vanilla extract, and 1 tsp of apple cider vinegar. Mix thoroughly until well blended, about 2-3 minutes.
  3. In another bowl, whisk together 1/2 cup of cassava flour, 1 tsp of cinnamon, 1/2 tsp of baking soda, and 1/8 tsp of salt.
  4. Gradually combine the dry mixture with the wet mixture, stirring gently until you see no dry flour streaks. Be careful not to overmix!
  5. Spoon the batter into the donut pan, filling each mold about 3/4 full. Use a piping bag for neatness if desired!
Baking
  1. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. They will be lightly golden.
  2. Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Icing
  1. For the icing, whisk together 1/2 cup of coconut cream, 2 Tbsp of powdered sugar, 1 Tbsp of melted coconut oil, 1/2 tsp of vanilla extract, and ground ginger (if using) until smooth.
  2. Once the donuts are completely cool, drizzle or dip the tops in the fresh icing. Let it set for a minute, and then they’re all set to enjoy!

Notes

Always use ripe bananas; they’re sweeter and easier to mash! For an allergy-friendly option, use sunflower seed butter instead of almond butter. Keep your donuts in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.