The last few recipes I have attempted have all been recipes found in magazines. I don’t tend to read magazines often, but I will tear out or take pictures of recipes that I’d like to try. I’ve got to say, though, that I have been pretty disappointed with these recipes.
I always feel like I should be able to trust recipes in magazines, even more so than recipes found online; needless to say, it’s been pretty frustrating to keep trying recipes, and throwing the finished product directly into the trash.
The most recent recipe I came across was a recipe for a carrot cake donut, and the pictures looked great. While the actual donut came out really tasty (and translated well with my different allergy substitutes), the glaze was so gross. It took about 4 or 5 different attempts to finally get the dairy-free cream cheese glaze right, and I am now so happy to be sharing this recipe with you!
Even without eggs, these Carrot Cake Donuts are the perfect consistency. The donuts are fluffy, and have a sweet, but not overpowering flavor.
If you do not happen to have a donut pan, the recipe translates well in using muffin or mini muffin pans. 🙂
One way to change up the recipe is to switch out the glaze for the cinnamon sugar topping I use in my Apple Cider Donut Muffins.
I hope you enjoy!
Allergy-Friendly Carrot Cake Donuts (Nut-Free, Egg-Free, Dairy-Free)
- 1 1/4 cup of all-purpose flour
- 1/2 cup light brown sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup non-dairy milk (I used soy milk)
- 1 egg substitute (1tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil)
- 3 T. canola oil
- 3/4 cup finely grated carrot
- 1/3 cup crushed pineapple in juice
Cream Cheese Glaze:
- 1/2 cup confectioner’s sugar
- 1 T dairy-free cream cheese (I use the vegan cream cheese from Trader Joe’s)
- splash of dairy-free milk
- Preheat oven to 325 degrees. Spray donut (or muffin) pans with non-stick cooking spray.
- Mix together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, combine dairy-free milk, egg substitute, and canola oil. Add to dry ingredients and mix together. Add carrot and pineapple.
- Fill donut cavities and bake approximately ten minutes (the centers should spring back when pressed).
- Remove from oven, let cool 10 minutes, then invert onto wire rack and cool completely.
- To make the glaze: In a bowl, whisk together sugar, cream cheese. Gradually add milk until you’ve reached your desired consistency. Drizzle over cooled donuts.