Been doing a lot of baking lately? When you have a little extra time on your hands, it’s fun to bake something slightly more exciting than a simple loaf of banana bread, but not as time-consuming as a five-layer cake. These vegan carrot cake protein doughnuts look and taste decadent, but they’re a cinch to put together.
Your house is going to smell soooo good. These babies are baked so they taste more like cupcakes than crispy fried doughnuts, but they taste amazing! You’ll bite into a supermoist cake-like consistency that is perfectly spiced, and topped with a creamy subtle maple cream frosting made with raw cashews instead of butter.
This recipe calls for more carrot than basic recipes, which offers more fibre, more sweetness, and adds to the soft texture. And with the addition of protein powder and the raw cashews in the frosting, these carrot cake doughnuts offer seven grams of protein.
No doughnut pan? Just bake these in a muffin tin instead — they’ll taste just as good! If you want to make these ahead of time, just bake the doughnuts and freeze them unfrosted.
- 1 tablespoon flaxmeal
3 tablespoons water
1 1/4 cups almond milk
1 teaspoon apple cider vinegar
1 cup white whole-wheat flour
1/2 cup vanilla plant-based protein powder (I used 2 scoops or 60 grams of Vanilla Plant Fusion Complete Protein)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup coconut sugar, powdered stevia, or organic sugar
1 tablespoon melted coconut oil
1 teaspoon vanilla
1 1/2 cups finely grated carrots
- 3/4 cup raw cashews, soaked overnight or in hot water for 40 minutes
3 tablespoons maple syrup
1 tablespoon almond milk
1 1/2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
12 walnuts or pecans, chopped (optional)
- Preheat the oven to 350°F. Lightly grease 12 wells from two doughnut pans.
- If you didn’t soak the raw cashews overnight, place them in a small bowl of hot water and set aside.
- Mix the flaxmeal and water together in a small bowl and set aside.
- Combine the almond milk and apple cider vinegar in a separate bowl and set aside to curdle.
- In a medium bowl, combine the dry ingredients.
- Add the flaxmeal and water mixture, almond milk and apple cider vinegar mixture, oil, and vanilla to the dry ingredients and stir to combine.
- Stir in the grated carrots.
- Carefully divide the batter between the 12 doughnut wells.
- Bake for 10 to 12 minutes, or until the doughnuts have puffed up and the tops are golden brown.
- Remove from the oven and after a few minutes, move the doughnuts to a cooling rack.
- While they’re cooling, drain the cashews. Add them to a small food processor with the maple syrup, almond milk, melted coconut oil, and vanilla extract and process several minutes until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Once the doughnuts are completely cooled, frost, top with chopped walnuts, and enjoy! Store any uneaten doughnuts in the fridge.
Here’s the nutritional info for one frosted doughnut topped with chopped walnuts:
- 12 doughnuts