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 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.
What do I need to make this Carrot Cake Donuts Recipe?
To prepare the donuts, I combined all the dry ingredients, gluten-free flour, cane sugar, baking powder, and salt.
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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- 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
- 10 min
- 25 min
- Ready in:
- 35 min
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 Frosting
Place 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.