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5
from 1 vote
Best Baked Gluten Free Carrot Cake Donuts Recipe
These gluten free carrot cake donuts with a cream cheese icing are the delicious way to start the day!
Prep Time
25
minutes
mins
Cook Time
12
minutes
mins
Rest time
30
minutes
mins
Total Time
1
hour
hr
7
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
12
donuts
Calories:
307
kcal
Author:
Christine
Ingredients
105
grams
brown sugar
about ½ cup
50
grams
granulated sugar
about ¼ cup
¼
cup
vegetable oil
2
large
eggs
¼
cup
vegan sour cream
1 ½
teaspoons
pure vanilla extract
1
cup
shredded carrot
200
grams
gluten free flour blend
about 1 ½ cups
½
teaspoon
xanthan gum
1 ½
teaspoons
cinnamon
¼
teaspoon
ground ginger
¼
teaspoon
nutmeg
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
½
cup
chopped pecans + ¼ cup toasted
optional
Cream Cheese Icing
3
Tablespoons
vegan butter
softened
4
Tablespoons
vegan cream cheese
softened
1 ½
cups
powdered sugar
1
teaspoon
pure vanilla extract
1-2
Tablespoon
almond milk
Instructions
Carrot Cake Donuts
In a large bowl, mix together the sugars and the oil.
Add in the vegan sour cream, eggs, and vanilla, mixing well.
In a medium bowl, combine the gluten-free flour blend, xanthan gum, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Mix well.
Add the dry ingredients to the wet ingredients, mixing well.
Add in the shredded carrot and mix just until combined. Fold in the ½ cup chopped pecans.
Set batter aside to rest for 30 minutes.
Preheat the oven to 425 F. Spray two donut pans with cooking spray. Set aside.
Transfer the batter to a large plastic bag. Snip off a corner and evenly pipe the better into the donut pans.
Bake the donuts at 425 F for 5 minutes, then lower the temperature to 350 F and bake for another 7 minutes, or until a toothpick comes out clean.
Remove from the oven and transfer the donuts to a cooking rack.
Icing
In a medium bowl, beat the vegan butter and vegan cream cheese. Add in the vanilla, then the powdered sugar and beat until smooth.
Add in the milk, 1 Tbsp. at a time, until the cream cheese icing is thin enough to spread easily.
Once the donuts are cool, spread the tops of the donuts with a dab of icing then sprinkle with the toasted pecans. Repeat with remaining donuts.
Notes
Measure the ingredients by weight where weight is given.
To easily portion these donuts, snip a hole in a plastic bag and portion the batter out.
Easily toast pecans in the microwave - just be sure to watch them as they can burn easily.
Nutrition
Calories:
307
kcal
|
Carbohydrates:
42
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Cholesterol:
41
mg
|
Sodium:
201
mg
|
Potassium:
111
mg
|
Fiber:
3
g
|
Sugar:
29
g
|
Vitamin A:
1980
IU
|
Vitamin C:
0.7
mg
|
Calcium:
59
mg
|
Iron:
0.9
mg