Baked Gluten-Free Carrot Cake Doughnuts (Vegan, Allergy-Free)

hese are the best Gluten-Free Carrot Cake Doughnuts you’ll ever bake! Healthy donuts topped with a delicious vegan cream cheese frosting, they’re allergy-free, sugar-free, easily whipped up in one bowl, and baked in 12 minutes! This kid-friendly breakfast or dessert recipe is perfect for any springtime treat or Easter celebration!

Carrot Cake Doughnuts:

  • 1 1/2 Cups Gluten-Free All-Purpose Flour
  • 1 Tsp Baking Powder
  • 1 Prepared Bob’s Red Mill Egg Replacement
  • 1/3 Cup Granulated Erythritol (or preferred granulated sweetener)
  • 1/4 Cup Shredded Carrot
  • 1/4 Cup Carrot Puree
  • 2 TB Unsweetened Raisins
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Ground Nutmeg
  • 1 TB Crushed Pineapple
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 6 TB Unsweetened Non-Dairy Milk

Vegan Cream Cheese Frosting:

  • 1 Cup Powdered Erythritol (or preferred powdered sweetener)
  • 1/2 Cup Plain Vegan & Allergy-Free Cream Cheese (softened)
  • 2 TB Vegan & Allergy-Free Butter (softened)
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract


  • Unsweetened Shredded Coconut
  • Allergy-Free Natural Sprinkles


  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
  3. Grease a non-stick 6-cavity donut pan and spoon out the doughnut batter evenly among the six cavities (you’ll have a bit left over), smooth out the tops.
  4. For full instructions :

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