I started out going to make a carrot cake, but then I thought I haven’t made donuts in months. Then I thought, Carrot Cake Donuts sounds pretty good. So here we are making Carrot Cake Donuts.
They are cooling as I write this post and I can hardly wait to have one. So when you see a picture with a bite taken out you know that is a real bite.
I have always liked carrot cake. It has a vegetable in it, so it has to be good for you, right?? They are gluten free and vegan. Also, there is no refined sugars. These donuts are packed with flavor and none of the bad stuff.
This batter is made entirely in the food processor.
- 1 1/2 c unsweetened vanilla almond milk
- 4 1/2 oz whole dates, pitted, chopped
- 1/2 c applesauce, unsweetened
- 1 tsp vanilla
- 1 3/4 c GF oat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1 1/2 c carrots, finely shredded
- 1/2 c walnuts, chopped
In the food processor add milk, dates, banana and vanilla. Pulse a few times to break up the dates. Let ingredients set for about 15 minutes to let the dates soften.
Preheat oven to 350 degrees.
Add oat flour, baking powder, cinnamon, baking soda, nutmeg, ginger and carrots. blend until completely mixed and carrots are in small pieces. Add walnuts and pulse until the walnuts are broken up.
Spoon batter into a ziplock bag. Squeeze out air and snip the end of the bag so that you can pipe the batter into a donut pan.
Tip: If you are using a silicone pan, place the silicone pan onto a sheet pan. Then pipe batter into donut rings. This make s it much easier to work with the donut pan.
Bake for 25-30 minutes. Let cool inside the donut pan. They will probably break apart if you try to remove them sooner. Turn donuts out onto board/platter (whatever is large enough).
You can eat them plain or ice with your favorite icing.
Share. Eat. Enjoy.