vegan carrot cake doughnuts with lemon cream glaze

vegan carrot cake doughnuts with lemon cream glaze | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/03/31/vegan-carrot-cake-doughnuts-with-lemon-cream-glaze/

I bought my first set of doughnut pans and decided to make these cute vegan carrot cake doughnuts for Easter weekend!

Buying these pans was super exciting because I’ve really been looking forward to making doughnuts from home. Plus, carrot cake is a delicious dessert! These cuties make a delicious and light treat after dinner or even a sweet treat for brunch.

The icing is practically guilt-free since it’s made with only a few ingredients and a base of cashew cream. I also love that these are baked in the oven, since a lot of doughnuts recipes require deep frying. I have that option too (DUH!)

These doughnuts are a win all around and you’ll have a blast making them, too!

vegan carrot cake doughnuts with lemon cream glaze

These carrot cake doughnuts are perfect for a brunch feast or a sweet dessert!

Ingredients

carrot cake doughnut

1 C all-purpose flour1 tsp baking powder1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp sea salt1 C unsweetened soy milk1 tbsp apple cider vinegar1 tsp egg replacer powder2 tbsp water1 C shredded carrot3/4 C granulated sugar1/4 C melted coconut oil1 tsp vanilla extract

lemon cream glaze

3/4 C raw cashews, soaked for 20 minutes in hot water2 tbsp coconut oil2 tbsp lemon juice1 tbsp agave nectar or maple syrup1 tbsp water1/2 tsp vanilla extractpinch sea salt

Instructions

Preheat oven to 350°F.In a mixing bowl, combine soy milk and apple cider vinegar and allow it to sit for 10 to 15 minutes to curdle. In another large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and sea salt.In a small bowl, combine the egg replacer powder and water. Add this to the soy milk and vinegar mixture after it has curdled. Then add carrots, sugar, coconut oil, and vanilla extract. Whisk to combine well, then pour this mixture into the dry ingredients. Fold with a spoon or spatula until well combined, but do not over mix.Spoon the mixture into a doughnut pan. Don’t overfill them. They should be just below the top of the pan and you can smooth the top of the batter out with your finger.Bake the doughnuts for 12 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before glazing, or you could serve them slightly warm with the glaze on the side.To make the glaze, rinse and drain the cashews from the soaking water. Add them to a high-powered blender with the remaining glaze ingredients and combine until really smooth.You can pour the glaze into a squeeze bottle with a small nozzle to drizzle the glaze over top of the doughnuts or spoon it into small dishes and serve alongside warm doughnuts.

The post vegan carrot cake doughnuts with lemon cream glaze appeared first on hot for food by Lauren Toyota.

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