Carrot Cake Donut Holes
Skip the bakery and whip up a batch of these healthier super moist, cakey, and delicious vegan carrot cake donut holes!
Ingredients
Vegan Oatmeal Carrot Cake Donut Holes
- 1 cup grated carrots
- ¼ cup melted vegan butter
- 1 cup room temperature oat or almond milk
- ¼ cup maple syrup
- ½ cup sugar or ¼ cup purecane sugar substitute
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup quick oats
Vegan Cream Cheese Frosting
- 1 ½ cup powdered sugar or ¾ purecane powdered sugar substitute
- 4 oz vegan cream cheese
- 4 tablespoon softened vegan butter
Instructions
Vegan Oatmeal Carrot Cake Donut Holes
- Preheat the oven to 375
- Mix the carrots, melted vegan butter, oat milk, maple syrup, purecane or sugar, baking soda, baking powder, vanilla, salt, apple cider vinegar, and cinnamon together. Add the flour and oats and milk until a thick batter forms.
- Spoon the batter into 60 greased silicone donut hole molds or about 16 regular silicone donut molds. Fill each mold to about ⅔ full. Bake in the oven for 25 minutes or until they've risen and are golden. You may need to bake a little longer for full-sized donuts.
- While the donuts are baking, use an electric hand mixer to make the vegan cream cheese frosting. Allow the donuts to cool by removing them from the molds and placing them onto a wire cooling rack. You may melt the frosting for 15 seconds in the microwave before dipping each cooled donut into it. Melting it makes it easier for dipping. Enjoy!
Video
Nutrition
Serving: 1Calories: 39kcalProtein: 1gFat: 2gTrans Fat: 4g
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