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These soft gluten-free vegan oven-baked Carrot Spice Donuts are simply irresistible. This donut recipe is prepared with fresh finely grated carrots, hemp milk, a combination of gluten-free flours and some spices. Find the recipe at freshisreal.com

Carrot Spice Donuts

  • Author: Chantal | Fresh is Real
  • Prep Time: 20 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 45 minutes
  • Yield: 6 large donuts, 12 mini donuts
  • Category: Desserts, Snacks, Treats
  • Method: Oven-Baked
  • Cuisine: Gluten-Free, Vegan, Kid-Friendly, Allergen-Friendly, Plant-Based

Description

Guilt-free, nutritious, naturally sweetened donuts prepared with freshly grated carrots. This irresistible oven-baked treat is also top 8 free so go ahead and make them for anyone that avoids gluten, eggs, dairy, soy, nuts or peanuts!


Ingredients

Wet:

1 cup homemade hemp milk*
1 tablespoon fresh lemon juice
1 tablespoon ground flax
1/4 cup coconut oil, softened or melted
1 teaspoon pure vanilla extract
1 generous cup finely grated carrots (loosely packed)

Dry:

1-1/2 cups oat flour
1 cup buckwheat flour
1/2 cup sunflower seed flour**
1/2 cup coconut palm sugar
2 teaspoons baking powder***
1 teaspoon baking soda***
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:

Organic maple sugar powder (optional)****


Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease one 6-cavity donut pan and one 12-cup mini muffin pan with a little coconut oil.
  3. To start blend 1-1/4 cups of water with 1/3 cup of hemp seeds in a high-speed blender to make hemp milk.
  4. Transfer the homemade milk to a measuring cup or small bowl. You can also pass the milk through a fine strainer or nut mesh bag to remove any larger unwanted bits.
  5. Add lemon juice to milk and let sit while you prepare the other ingredients.
  6. To a small bowl add ground flax, coconut oil, vanilla extract and mix. Let sit for 5 minutes.
  7. To a large mixing bowl, sift all flours and remaining dry ingredients and mix well.
  8. Add flax mixture, milk, carrots to the large bowl and mix until all ingredients are well combined.
  9. Divide mixture in both the donut and muffin pan. Don’t overfill. The donut pan should be filled to the edge but not over, the mini muffins will be a little less than the edge.
  10. Bake the minis for 15-18 minutes and the large donuts for 20-22 minutes*****.
  11. Cool in pan for 10 minutes.
  12. Remove all donuts from pans and dip each one (the smooth underside works great) in some maple sugar powder.
  13. Place each donut on a rack until completely cooled and enjoy!

Notes

* I did not test this recipe with other plant-based kinds of milk.
** Use a spice/coffee grinder to transform organic raw sunflower seeds into a fine flour. If you are not allergic to nuts, almond meal flour works great as a substitute for the seed flour.
*** Aluminum-free, corn-free, gluten-free.
**** I’m sure powdered coconut palm sugar could be substituted, but I haven’t tried it!
***** The edges will brown a bit and the tops should spring back up when gently pressed down.

Best enjoyed once cooled and the same day! Transfer any leftovers to the refrigerator for up to 3 days. Once refrigerated the texture will change and become a little more firm but they are still amazing!

IMPORTANT: If you are following a strict gluten-free diet please make sure your ingredients are certified gluten-free. If you’re baking for someone avoiding top allergens, make sure your products are labelled egg-free, dairy-free, nut-free, etc.