Vegan Baked Carrot Cake Donuts

by | September 3, 2019

These autumnal flavors are just what’s needed in the impending season of pumpkin spice lattes, gelatin-free Halloween candy, and hot apple cider.

Great to pack with lunches, or enjoy with the kids, this recipe for Carrot Cake Donuts from Alexzandra of Vegan All The Thyme, is a sure hit with the whole family.


Vegan Baked Carrot Cake Donuts



  • 1 cup gluten-free flour self-rising
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 2 tbsp applesauce if you do not have apple sauce you can use coconut oil
  • 3/4 cup shredded carrots
Maple Syrup


  • 3/4 cup raw cashews soaked for 2-3 hours and rinsed
  • 1 tbsp coconut oil melted
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • pinch of salt
  • 2-4 tbsp almond milk as needed for blending
  • Chopped/ crushed pecans or walnuts and shredded carrot for topping


  1. Preheat oven to 350 F.
  2. Combine all 4 doughnut ingredients into a large bowl and mix into a smooth batter.
  3. Grease a doughnut pan mold with your choice of cooking spray and add in your batter, making sure to smooth over the tops in each mold hole.
  4. Bake in the oven for 12-16 minutes.
  5. Meanwhile, prepare cream cheese icing by adding all icing ingredients, except for the nuts and shredded carrot, into a food processor. Blend until smooth and creamy.
  6. Once your doughnuts are done baking, allow them to cool before topping.
  7. After they have cooled, dunk the doughnuts into the icing and place on a drying rack. Top with pecans, walnuts, and shredded carrot. Allow cooling for about 10 minutes, then enjoy!

You can find this and other recipes from Alexzandra via her blog, and on Instagram.


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