Baked Gluten Free Carrot Cake Doughnuts Vegan Allergy Free Recipes
BAKED GLUTEN-FREE CARROT CAKE DOUGHNUTS (VEGAN, ALLERGY-FREE)
These 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!
Provided by Rebecca Pytell
Categories Breakfast
Time 17m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
- 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.
- Bake the doughnuts in the oven for 12-13 minutes, remove, and gently remove the doughnuts from the pan to allow them to cool on a wire rack.
- To make the cream cheese frosting, mix together the softened cream cheese and butter in a large bowl.
- Add the powdered sweetener and vanilla, mix again until you have a smooth creamy frosting. Chill the frosting before using on the doughnuts.
- Frost the cooled doughnuts with the prepared frosting and top with optional allergy-free sprinkles and shredded coconut if desired.
- Serve immediately or store in an airtight container in the fridge for up to 3-4 days.
Nutrition Facts : ServingSize 1
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