Vegan Carrot Cake Doughnuts

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Vegan Carrot Cake Doughnuts


    For the donuts
  • 200g oat flour
  • 75g coconut sugar or stevia
  • 2 tablespoons Linwoods Milled Flaxseed
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon bicarb of soda
  • 3 carrots, grated
  • 2 tablespoons coconut oil, melted
  • 200ml almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
    For the topping
  • 200g dairy-free yogurt
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
    To decorate
  • Walnuts
  • Dried rose petals
  • Extra cinnamon or mixed spice


  1. Preheat the oven to 180 degrees C and grease a 6-hole donut tin well with dairy-free spread or oil.
  2. Mix together the flour, sugar/stevia, spices, flaxseed, baking agents and carrots in a bowl to combine.
  3. Whisk together the oil, milk, apple cider vinegar and vanilla then pour into the dry ingredients and mix well.
  4. Spoon the mixture between the donut holes (or use a piping bag to make it neater!) to reach the top and smooth out evenly. Bake for 15-20 minutes until risen and golden.
  5. Leave to cool then place on a wire rack.
  6. Meanwhile beat together the topping ingredients and chill until needed.
  7. Once the donuts have cooled, spoon over each one then decorate half each with walnuts, rose petals and a sprinkling of cinnamon, Now enjoy!