Vegan Carrot Cake Doughnuts With Lemon Cream Glaze

Vegan Carrot Cake Doughnuts With Lemon Cream Glaze Recipe

By Hot For Food

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 12 minutes

Ingredients

carrot cake doughnut

1 C all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp sea salt

1 C unsweetened soy milk

1 tbsp apple cider vinegar

1 tsp egg replacer powder

2 tbsp water

1 C shredded carrot

3/4 C granulated sugar

1/4 C melted coconut oil

1 tsp vanilla extract

lemon cream glaze

3/4 C raw cashews, soaked for 20 minutes in hot water

2 tbsp coconut oil

2 tbsp lemon juice

1 tbsp agave nectar or maple syrup

1 tbsp water

1/2 tsp vanilla extract

pinch sea salt

Instructions

1Preheat oven to 350°F.

2In a mixing bowl, combine soy milk and apple cider vinegar and allow it to sit for 10 to 15 minutes to curdle.

3In another large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and sea salt.

4In a small bowl, combine the egg replacer powder and water. Add this to the soy milk and vinegar mixture after it has curdled. Then add carrots, sugar, coconut oil, and vanilla extract. Whisk to combine well, then pour this mixture into the dry ingredients. Fold with a spoon or spatula until well combined, but do not over mix.

5Spoon the mixture into a doughnut pan. Don’t overfill them. They should be just below the top of the pan and you can smooth the top of the batter out with your finger.

6Bake the doughnuts for 12 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before glazing, or you could serve them slightly warm with the glaze on the side.

7To make the glaze, rinse and drain the cashews from the soaking water. Add them to a high-powered blender with the remaining glaze ingredients and combine until really smooth.

8You can pour the glaze into a squeeze bottle with a small nozzle to drizzle the glaze over top of the doughnuts or spoon it into small dishes and serve alongside warm doughnuts.

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