Скачать или смотреть BAKED CARROT CAKE DONUTS (Vegan, GF & Healthy!)

These soft and squishy BAKED Carrot Cake Doughnuts are chock full of lots of yummy ingredients including juicy sultanas, crunchy pecan pieces, desiccated coconut and zingy orange zest. They're healthy, gluten free, vegan, refined sugar free and are topped with a silky smooth cinnamon and orange drizzle icing... made of tofu!

I hope you LOVE this recipe - be sure to tag @aveganvisit on Instagram when you make it :)

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

The BEST Vegan Carrot Cake You'll Ever Try:    • The BEST Vegan Carrot Cake You’ll Ever Try  

Summer Berry Crumble Bars:    • VEGAN SUMMER BERRY CRUMBLE BARS  

Banoffee Pie Cupcakes with a Caramel Centre:    • BANOFFEE PIE CUPCAKES WITH A CARAMEL CENTRE  

Bakery-Style Triple Chocolate Cookies:    • VEGAN BAKERY-STYLE TRIPLE CHOCOLATE COOKIES  

You'll find lots more delicious vegan recipes at www.aveganvisit.com

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✎ RECIPE:

www.aveganvisit.com/home/carrot-cake-doughnuts

**For the doughnuts**:

100g self raising flour, gluten free
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
100g coconut sugar
40g coconut oil, melted and at room temperature
80g dairy free milk, at room temperature
1/2 tsp vanilla extract
100g carrot, finely grated
40g sultanas
30g pecans, roughly chopped
15g desiccated coconut
zest of 1 orange

*For the cinnamon orange icing:*

150g silken tofu, drained and patted dry
1 1/2 tbsp (25g) maple syrup
1/2 tsp vanilla extract
zest of 1/2 orange
1/4 tsp cinnamon

*Toppings:*

20g pecans, roughly chopped
orange zest

*To make the doughnuts:*

1. Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).  Set aside a non-stick silicone donut baking tray (for 6 x 7cm/2.9" doughnuts).
2. In a mixing bowl stir together the flour, baking powder, cinnamon and nutmeg.
3. Add the sugar, oil, milk and vanilla and stir together until smooth.
4. Squeeze out and discard any excess water from the grated carrot and then add the grated carrot to the bowl along with the sultanas, pecans, coconut and orange zest.  Stir together.
5. Spoon into the doughnut tray, filling right to the top, and bake for 25-30 minutes until a knife or skewer inserted into the middle of one of the donuts comes out clean.
6. Carefully pop the doughnuts out of the silicone tray onto a cooling rack to cool.

*To make the icing:*

1. Add all of the icing ingredients into a blender or food processor and blend until smooth.
2. Transfer to a piping bag and drizzle in zig zags over the doughnuts (or you can use a spoon).
3. Sprinkle with pecan pieces and orange zest.

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Refined Sugar Free

Recipe inspired by: 🇺🇸 New York, USA 🇬🇧 UK

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.