Carrot Cake Baked Doughnuts

carrot cake baked donuts



  • 1 egg (or ¼ cup of applesauce for vegan)
  • ¼ cup Big Spoon Roasters Carrot Cake Walnut Butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ cup cashew milk (or any dairy or non dairy milk)
  • ½ cup Bobs Red Mill Gluten Free All Purpose Flour
  • ¼ cup almond flour
  • 2 tbsp coconut sugar (OPTIONAL: plus some extra for coating donuts)
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • OPTIONAL: 3-4 tbsp melted butter for coating donuts (vegan butter can be substituted)




  1. Preheat Oven to 350 and spray donut pan to prevent sticking. Set aside.
  2. In a medium/small bowl combine egg (or applesauce), nut butter, maple syrup, vanilla extract, and milk. Note: Make sure all wet ingredients are room temp.
  3. In a medium/large bowl combine the rest of the ingredients minus the butter.
  4. Add wet to dry and mix until combined. Batter will be somewhat thick and it should be (will not be quite like cake batter).
  5. Place batter in a piping bag or a ziploc bag with the tip cut off (I find this to be the easiest way to fill the donut pan). Pipe into the donut pan filling it about ⅔ of the way up.
  6. Pop pan into oven and bake about 10-15 minutes or until cooked through. You can also pull it out after 10 minutes and flip the donuts over if you choose just to get similar textures on boths sides.
  7. Once baking is finished, melt butter, brush on all sides of donut and the toss in coconut sugar until covered well. Enjoy!

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