The delicious Carrot Cake Donuts With Ginger (Vegan, Gluten-Free) recipe is so moist and fluffy, topped with ginger flavored frosting. The perfect treat that is baked and not fried and so easy to prepare.
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This Carrot Cake Donuts With Ginger (Vegan, Gluten-Free) is the perfect treat for the holidays, brunch, or for any special occasion. This moist and delicious carrot cake donuts recipe has the perfect amount of ginger, I added crystallized ginger and powdered ginger to the batter.
Save yourself a trip to the store and make these Carrot Cake donuts recipe, Pineapple Coconut Donuts, and Pumpkin Donuts at home. They are all vegan, gluten-free and delicious.
How To Make Carrot Cake Donuts
To make these baked carrot cake donuts, I used 6 cavity donut pan, you will also need a donut pan. You can find non-stick or silicone pan on Amazon or stainless steel pan on USA Pan.
To prepare these baked donuts, I combined all the dry ingredients, gluten-free flour, cane sugar, baking powder, and salt.
For baking powder, I used Pillsbury Gluten-Free Flour and for the cane sugar, I used Sugar In The Raw.
For the liquid, I combined almond milk, flax seeds, coconut oil, and vanilla. I then fold in finely grated carrots and crystallized ginger. For the crystallized ginger, I used the Trader Joe’s brand.
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Note: The nutritional information does not include the frosting.
Nutrition
(Per portion)- Energy: 258 kcal / 1078 kJ
- Fat: 16 g
- Protein: 3 g
- Carbs: 26 g
Cook Time
- Preparation: 10 min
- Cooking: 25 min
- Ready in: 35 min
- For: 6 donuts
Ingredients
Donuts
- 1 cup all purpose gluten-free flour
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon ground nutmeg, (optional)
- 1/4 teaspoon salt
- 2/3 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tablespoon ground flaxseeds
- 1 teaspoon vanilla
- 1/2 cup carrot, peeled and finely grated
- 1/4 cup crystallized ginger, chopped
Vegan Cream Cheese Frosting
- 4 ounces vegan cream cheese, (I used Trader Joes brand)
- 1/2 cup powdered cane sugar
- 2 tablespoons Vegan Butter, (I used Earth Balance Buttery Spread)
- 1/4 cup crystallized ginger, chopped extra for garnish
Instructions
- Preheat oven 350 degrees F. Lightly spray or brush donut pan with oil and set aside.
- In a medium bowl, combine gluten-free flour, sugar, baking powder, ginger, nutmeg and salt.
- In another bowl mix, almond milk, coconut oil, flaxseeds, and vanilla.
- Pour wet ingredients into dry and mix until fully combined. Fold in carrots and crystallized ginger.
- Scoop batter into donut pan and divide equally to fill cavity. Bake in oven for 25 minutes, allow to cool for about 10 minutes in the pan then transfer to a cooling rack to finish cooling before adding frosting.
To Make The Cream Cheese Frosting
- Place vegan cream cheese, powdered sugar in a food processor, add vegan butter and process until smooth pause and scrape down the sides. Scoop frosting in a medium bowl and stir in crystallized ginger.
Notes
I was so excited at how well these donuts turned out! Carrot cake is my favorite “flavor” of cake and these donuts did NOT disappoint! I did make a couple tweaks… because I love coconut and pineapple, I filled about 1/3 of my 1/4 cup measuring cup with the chopped ginger, 1/3 with finely grated unsweetened coconut and 1/3 with finely chopped freeze dried pineapple The texture and flavor of these donuts is amazing and I can’t wait to make them again! (which will be soon because I still have half of the frosting left!) I can’t wait to try more of your recipes!