Baked Gluten-Free Carrot Cake Doughnuts (Vegan, Allergy-Free)

hese 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!

ingredients
Carrot Cake Doughnuts:

• 1 1/2 Cups Gluten-Free All-Purpose Flour
• 1 Tsp Baking Powder
• 1 Prepared Bob’s Red Mill Egg Replacement
• 1/3 Cup Granulated Erythritol (or preferred granulated sweetener)
• 1/4 Cup Shredded Carrot
• 1/4 Cup Carrot Puree
• 2 TB Unsweetened Raisins
• 1 Tsp Cinnamon
• 1/2 Tsp Ground Ginger
• 1/4 Tsp Ground Nutmeg
• 1 TB Crushed Pineapple
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
• 6 TB Unsweetened Non-Dairy Milk

Vegan Cream Cheese Frosting:

• 1 Cup Powdered Erythritol (or preferred powdered sweetener)
• 1/2 Cup Plain Vegan & Allergy-Free Cream Cheese (softened)
• 2 TB Vegan & Allergy-Free Butter (softened)
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract

Toppings:

• Unsweetened Shredded Coconut
• Allergy-Free Natural Sprinkles

instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine all the doughnut ingredients together in order. Mix well until you have a thick doughnut batter.
3. 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.
4. For full instructions : strengthandsunshine.com

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