Today we're going to be showing you how to make vegan carrot cake doughnuts! We’ve purchased all of the ingredients that you’ll need, and laid them out so it will be easy to follow along.
Ingredients:
For the doughnuts:
1 cup whole wheat flour
1/2 cup sugar + 1/3 cup sugar (for rolling doughnuts)
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
dash of salt
2 heaping TBSP apple sauce (unsweetened) OR apricot jam, melted and cooled
1 cup almond milk (or other non-dairy milk)
2 TBSP vanilla extract
1 tsp cider vinegar
1/2 TBSP baking soda
3 tbsp coconut oil (liquid form), melted
2 chopped carrots (about two medium carrots)
1/4 cup raisins, soaked.
Frosting for the doughnuts:
1/4 cup soy (or other non-dairy) creamer
1/4 cup powdered sugar, sifted
1/2 tsp vanilla extract
A few TBSP shredded coconut (optional)
Preparation:
Heat your vegetable oil in a deep-fryer or Dutch oven until it reaches 365 degrees F. Combine all ingredients in a large bowl. Stir to combine.
Set aside for at least 15 minutes. In a separate, smaller bowl, sift together the cake mix with the flour, baking powder, and soda.
Add the wet ingredients to the dry ingredients and stir just until combined. Don't over-mix or you'll make your doughnuts too tough. Scoop into 1/4-inch balls (I use a 2-tablespoon measure).
Drop batter into doughnut pan as many times as you like until pan is full (about 4-6 per person). Cook doughnuts for about 1-2 minutes on each side, or until they have reached a light golden brown.
Remove from oil, let cool and enjoy with vegan butter and some extra cinnamon sugar!
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