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Carrot Cake Donuts

Baked and not fried. The recipe is gluten free but can be made using standard all purpose flour with the same results. Don't have a donut pan? Go get one! Otherwise you could bake these as muffins by adjusting the cooking time for longer.
Servings - 12 Donuts


  • 2 donuts pans with 6 molds each


  • 1/2 cup non-dairy milk (I use oatmilk for most recipes)
  • 1 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 1/4 cup sugar
  • 1 Tbl baking powder
  • 1/2 tsp baking soda
  • 1 3/4 cup gluten-free flour blend (Bob's Red Mill has a great 1:1 blend)
  • 1/4 tsp salt
  • 1 cup finely shredded carrot
  • 1/4 cup chopped walnuts
  • 1 tsp cinnamon


  • Preheat oven to 375 F.
  • Shred carrots, chop walnuts, and set aside.
  • Whisk together dry ingredients and wet ingredients in separate bowls.
  • Fold the wet ingredients into the dry and mix until no dry clumps remain. Because this recipe is gluten free you won't need to worry about over-mixing. However, if you are using all-purpose flour make sure you stop mixing before it seems like you should stop. You don't want to develop gluten which will make your donuts tough and not cakey.
  • Fold the carrots and walnuts into the mix until fully incorporated.
  • Spray donut pans with oil or brush with oil.
  • Fill each mold to just below the top. Approximately 3-4 Tbl per mold.
  • Bake for 16-18 minutes. Let rest in pan for 2 minutes then remove from pan and let cool on wire rack.


You can top these in a variety of ways. Eat them as is, dust with powdered sugar, or drizzle with a thinned cream cheese frosting. 
Simple cream cheese frosting
3 Tbl vegan cream cheese (I used Daiya brand), 1/4 cup powdered sugar, 2-3 Tbl non-dairy milk, 1 tsp vanilla.