Total Time
38mins
Prep 30 mins
Cook 8 mins

Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F and coat a doughnut pan with cooking spray.
  2. In a small dish, whisk together the flax and hot water. Set aside.
  3. Whisk together the flours, cornstarch, guar gum, baking powder, cinnamon, nutmeg, ginger, salt, pecans, brown rice cereal and cornmeal. Set aside.
  4. In a large bowl, beat together the almond milk, brown sugar, agave, oil and vanilla until well blended.
  5. Beat in the flax slurry.
  6. Mix in the dry ingredients until well blended.
  7. Fold in the carrots and coconut.
  8. Bake 8 minutes, until the doughnuts spring back when touched.
  9. Cool 5 minutes in the pans before turning out.
  10. Repeat with remaining batter.