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Carrot Cake Baked Doughnuts With Maple Coconut Icing [Vegan]

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These doughnuts are ridiculously delicious. They combine a rich carrot cake batter that is studded with walnuts and then drizzles with a decadent coconut frosting that makes these baked confections truely special.

Carrot Cake Baked Doughnuts With Maple Coconut Icing [Vegan]

Serves

12

Cook Time

45

Ingredients

For the Doughnuts:

  • 1 13.5-ounce can full-fat coconut milk (about 1 2/3 cup)
  • 1 cup raw turbinado sugar or regular if you prefer
  • 2 tablespoons flax seed meal plus 2 tablespoons water
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup canned pineapple (minced), plus 1/2 cup of juice from can
  • 1/2 cup walnuts, chopped
  • 3/4 cup unsweetened desiccated coconut shreds
  • 1 1/2 cups shredded carrots
  • 1 2/3 cup whole wheat pastry flour

For the Frosting:

  • 2 tablespoons coconut oil
  • 2 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1/4 cup powdered sugar

Preparation

  1. Preheat oven to 350°F and grease six six-count doughnut pans very well with oil.
  2. Whisk together the coconut milk, sugar, and flax seed meal in a large mixing bowl until they’re smooth.
  3. Add the vanilla, salt, soda, and spices and mix well.
  4. Pour in the pineapple and additional juice, then fold in the walnuts, coconut shreds, and grated carrots.
  5. Mix in the flour last until you have a very thick batter.
  6. Divide the batter between all 12 slots in the doughnut pans (note that each slot will be piled pretty high but that’s okay.
  7. Place pans in the oven and bake for 15-20 minutes until the tops start to brown, then remove one pan at a time and use a spoon to spread the batter in the center and clear the holes in the center of each doughnut.
  8. Repeat this for the other pan and then return to oven and continue baking them until the edges are very dark and the doughnuts have somewhat shrunken in size.
  9. Now remove the pans from the oven and allow them to cool completely before removing the doughnuts. To loosen them once cooled, use a small spoon to gently loosen all the edges then invert the pan over a tray or cutting board to shake them loose.
  10. For the optional icing, warm the coconut oil for a few seconds in a small saucepan or microwave safe bowl until just soft enough to stir.
  11. Add the maple syrup, vanilla, salt, and powdered sugar and mix them until smooth.
  12. Drizzle this over cooled doughnuts as desired.

Nutrional Information

Total Calories: 4429 | Total Carbs: 548 g | Total Fat: 252 g | Total Protein: 46 g | Total Sodium: 546 g | Total Sugar: 305 g

(Per Serving) Calories: 369 | Carbs: 46 g | Fat: 21 g | Protein: 4 g | Sodium: 46 g | Sugar: 25 g

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AUTHOR & RECIPE DETAILS


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Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 

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