mini doughnuts

The most delicious Vegan Carrot Cake Donuts that are not only super easy to make, but are also made with healthy ingredients! Baked, not fried, and full of sweet, warming carrot cake spices. Easily make them gluten-free and add your favorite toppings!

Healthy Vegan Carrot Cake Donuts

soy milk

apple cider vinegar

all-purpose flour (or gluten-free flour)

baking powder

baking soda

cinnamon

ginger

nutmeg

salt

Tablespoons coconut oil (melted)

sugar

Tablespoons applesauce

vanilla extract

carrot

vegan cream cheese

Tablespoons plant-based milk

Preheat Oven

Preheat the oven to 350 degrees Fahrenheit. 

Prepare Donut Pan

Grease a 6-cavity donut pan and set aside. 

Combine Milk &amp; Vinegar

Combine the soy milk and vinegar and set aside. This will act as our buttermilk. 

Whisk Dry Ingredients

Whisk together all of the dry ingredients in a mixing bowl. 

Whisk Wet Ingredients

Whisk in the wet ingredients, including the milk mixture, until well-combined.

Fold In Carrots

Fold in the grated carrot. The batter will be thick. 

Pour Batter &amp; Bake

Add to the prepared donut pan (I like to use a ziplock bag and cut off the tip to pipe the batter into the pan), and bake for 14-15 minutes.

Let Cool

Let cool in the pan for about 15 minutes, then flip onto a wire rack. 

Making The Donuts

Mix Icing Ingredients

Whisk together all of the ingredients for the icing. 

Dip Donuts Into Icing

Once the donuts have cooled, dip them into the icing and place them back on the wire rack. 

Add Toppings

Top with chopped walnuts and more grated carrot if desired. Enjoy!

Making The Icing

https://www.youtube.com/watch?v=aSVTtpUpMnQ

The most delicious Vegan Carrot Cake Donuts that are not only super easy to make, but are also made with healthy ingredients! Baked, not fried, and full of sweet, warming carrot cake spices. Easily make them gluten-free and add your favorite toppings!

RECIPE: https://www.jaroflemons.com/healthy-carrot-cake-mini-doughnuts/

Vegan Carrot Cake Donuts

Learn how to make mini donuts (or doughnuts) with this super fun recipe. The mini donuts are made with an overnight brioche donut dough, then cut out into mini doughnuts, deep fried, and tossed cinnamon sugar. This post is full of tips and tricks, a list of tools, and reader FAQs to help you successfully make these mini donuts at home!

Homemade Mini Donuts (+ Video Tutorial)

tsp (7 grams) active dry yeast

whole milk, lukewarm

all-purpose flour

tsp (5 grams) salt

eggs (about 100 grams),

vanilla bean paste

unsalted butter,

granulated sugar

Tbsp cinnamon (reduce this slightly

In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 Tbsp sugar. Mix briefly to combine. Add the eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth.

Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.

Transfer to an oiled bowl, and cover tightly with plastic wrap. Place overnight in the fridge to rise (see notes)

Line two sheet pans with parchment paper squares. Turn the dough out onto a well floured surface. Roll until it is 1/2” (1.25cm) thickness.

Using a 1 3/4” (4.5cm) round cutter, cut out circles of dough. Using a very small round cutter or a milkshake straw (I used a metal bubble tea straw), cut a circle out of the middle of each round of dough. Place onto the squares of parchment paper - you can put a few donuts on each sheet. Repeat until you have cut out all of the dough - scraps can be pressed together and re-rolled. I like to use the scrap ones for the first test fry, as they sometimes turn out a little wonky.

Lightly cover the cut-out doughnuts with plastic wrap, and leave to rise for 45-50 minutes, until puffy. When you poke them lightly with your finger, it should leave a small indentation that springs back.

In the last 15-20 minutes of the doughnuts proofing, heat neutral oil to 350°f / 180°c in a large heavy-bottomed pot (cast iron works great) or a deep fryer. You want the oil to be deep enough so that the donuts can float in the oil. Place a wire rack over a baking sheet lined with parchment paper. Combine all the ingredients for the cinnamon sugar in a medium bowl.

Once the oil has come to temperature, test it with a few scraps of dough, or your doughnuts you cut from the re-rolled dough. Gently lower the doughnuts, up to six at a time (depending on the size of your pot), into the hot oil. Cook , flipping every 30 seconds, for 3-4 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts.

Best eaten the day that they are made, but leftovers can be stored in an airtight container and briefly reheated in the microwave before eating.

Tried this recipe today, my first time making doughnuts and they turned out great! Going to use this as my base recipe for doughnuts from now on.

These donuts are AMAZING!!! They are so fluffy, light and just the right size. Super delicious! Everyone loved them and I will definitely be making these again :)

Wow!! I have never made doughnuts before, this recipe was amazing. I couldnt stop going back for another. The recipe was easy to follow. Tasted amazing. I dusted mine with sugar and freeze dried strawberry powder. 
Thanks for a great recipe!

I made these donuts once and they were so, so, SOOOO good! Brioche donuts are the best. My friends were obsessed with them and keep asking me to make them again. We all said they're better than Krispy Kreme which means a lot in California lol

These donuts are fantastic!!!  And they were so fun to make!!  Thank you for this recipe!!

Thank you so much, Erin!  This recipe was amazing!  I made them vegan with oat milk, aquafaba, and vegan butter.  Your instructions and notes are so easy to follow and fool proof.  My new favorite brioche dough recipe!  (There is nothing sweeter than watching your kids’ eyes light up and smiling through their first bite into a donut you made from scratch!;).)

I made this recipe and WOW. Just speechless it's so worth the overnight wait. Thank you so much for this amazing recipe. I did it with a normal glaze instead of the cinnamon sugar. My favorite donuts ever! &lt;3

https://www.youtube.com/watch?v=KqdIHxXd7fM

These easy mini donuts with cinnamon sugar are super fun to make. They are made with an overnight brioche donut dough, then cut out into mini doughnuts. They are fried until golden then tossed in cinnamon sugar for the perfect cinnamon sugar mini donut. You can make these any flavour that you like!

See recipe: https://cloudykitchen.com/blog/mini-donuts/

Top 2 mini doughnuts recipes from across the web

The most viewed mini doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Vegan Carrot Cake Donuts

Homemade Mini Donuts (+ Video Tutor...

Top 2 mini doughnuts recipes from across the web

The most viewed mini doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Vegan Carrot Cake Donuts

Homemade Mini Donuts (+ Video Tutor...

The most viewed mini doughnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine