Finding a truly great vegan donut can feel like searching for a unicorn, right? Most baked versions end up either too dry or too cakey. That stops today! I cracked the code by leaning into those amazing carrot cake spices and swapping out butter for rich, fruity olive oil. Trust me, this oil keeps everything unbelievably moist!
It took me three tries to get the nutmeg-to-cinnamon ratio just right, but wow, these **Vegan Carrot Cake Olive Oil Donuts** are spectacular. They are tender, perfectly spiced, and guilt-free since we’re baking them, not frying. Get your donut pan ready; you won’t believe these are vegan!
Why You Will Love These Vegan Carrot Cake Olive Oil Donuts
Seriously, I make a batch of these whenever I need a quick, comforting treat. They hit all the right notes without any fuss or dairy. Here’s why you need to try them this week:
- Incredible Moisture: That olive oil is working overtime! These stay soft and tender, unlike some baked donuts that dry out almost immediately.
- Perfect Spice Blend: I’ve perfected the balance of cinnamon, nutmeg, and a hint of cloves—it tastes exactly like a slice of pure carrot cake.
- Quick Baking Time: From mixing the batter to pulling them out of the oven takes less than 30 minutes. Perfect for satisfying sudden cravings!
- Dairy & Egg-Free: Totally vegan, so everyone can enjoy them without worry, but they taste so indulgent you’d never know.
- Less Mess Than Frying: Pop them right in the oven. No greasy splatter cleanup—just easy peasy lemon squeezy!
- It’s Healthier-ish: We’re using applesauce to cut back on sugar a little, and the fats are heart-healthy olive oil. You can learn more about boosting flavor in carrot cake here!
Essential Ingredients for Vegan Carrot Cake Olive Oil Donuts
You probably have most of these in your pantry already! The magic of these baked treats comes down to replacing traditional eggs and butter with smart, vegan swaps that keep the texture spot-on. Remember, the prep notes matter here!
- Dry Goods: Start with all-purpose flour, baking soda, baking powder, and the salt.
- The Spice Pop: Don’t skimp on the cinnamon, nutmeg, and cloves—this is where we get that classic carrot cake flavor!
- Moisture Makers: We rely on a full cup of finely grated carrots for texture, plus applesauce and plant milk to get the wet meeting the dry just right.
- The Star Fat: A half cup of good olive oil is key for that tender, slightly dense crumb.
- The Extras: Granulated sugar for sweetness, vanilla extract, and chopped walnuts if you want an added crunch.
Expert Tips for Perfect Vegan Carrot Cake Olive Oil Donuts
Baking vegan treats can sometimes feel a little fragile, but once you know the secrets, these Vegan Carrot Cake Olive Oil Donuts are foolproof. The biggest thing I learned is that unlike, say, big fluffy muffins, donuts really don’t like being messed with once the wet and dry ingredients meet.
If you are worried about finding the right ingredients, you can check out tips on making your own substitutes here, though I really recommend sticking to the plan for the first run! I found this great resource on creating homemade cake flour substitutes, but trust me, for these donuts, let’s stick to the tried and true ratios first.
Selecting the Right Olive Oil for Vegan Carrot Cake Olive Oil Donuts
This is important—we’re using olive oil for moisture, not for a strong flavor profile! You absolutely want to reach for a light-tasting olive oil or a pure refined olive oil. If you use a robust, peppery Extra Virgin Olive Oil, I promise you, your donuts are going to taste like salad dressing!
A light oil lets the cinnamon and carrot shine, which is what we want for that authentic carrot cake experience.
Achieving the Right Batter Consistency
Please, for the love of warm spices, do not overmix! When you bring the wet ingredients into the flour mixture, stir only until you no longer see streaks of dry flour. That’s it. Stop stirring!
Overmixing develops gluten, and gluten leads to a chewy, rubbery donut, and nobody wants that. A few lumps are perfectly okay; they will bake right out. A quick fold-in of those beautiful grated carrots right at the end is all you need before you get them into the pan.
Step-by-Step Instructions for Vegan Carrot Cake Olive Oil Donuts
Okay, let’s get these beauties into the oven! Since we’re baking, prep is super important. First things first, get that oven warmed up to 350°F (175°C). Don’t forget to grease your 12-cup donut pan really well—I use cooking spray designed for baking, but whatever you have works, as long as those donuts will slide out later!
Next, we tackle the dry stuff. Whisk your flour, baking soda, baking powder, salt, and all those lovely spices together in a big bowl. This makes sure everything is evenly distributed before we pour in the liquids!
In a separate bowl—I usually use a medium glass bowl—you’ll whisk the sugar, that beautiful olive oil, applesauce, plant milk, and vanilla. Mix until it looks cohesive, but don’t go wild beating it!
Time for the main event: pour the wet bowl into the dry bowl. Mix gently until it’s *just* combined. Remember what I said about overmixing? Don’t do it! Then, fold in those grated carrots and the walnuts if you’re using them. They should be the last things to go in.
Spoon or pipe that batter into your prepared cups. Fill them only about two-thirds full; they puff up nicely! Bake them for about 12 to 15 minutes. You’ll know they are done when a toothpick comes out clean. Let them cool in the pan for about five minutes—this helps them firm up before you move them to a wire rack to cool completely. That’s when the glazing party starts! If you need a refresher on quick glazed treats, check out how to make my mini powdered sugar donuts!
Glazing Your Vegan Carrot Cake Olive Oil Donuts
Listen, these carrot cake donuts are fantastic even naked, just dusted with a little powdered sugar straight off the rack. They really don’t *need* fancy toppings. But if you’re feeling like dressing them up—especially for company or a weekend brunch—a simple glaze makes them look professionally done!
It’s so easy. You only need two things to start: powdered sugar and a bit of plant milk. I just use my regular stand mixer bowl and start slow so the sugar doesn’t fly everywhere and create a white cloud in my kitchen!
Start with about a cup of powdered sugar. Add plant milk—whether it’s almond, soy, or oat—just a half teaspoon at a time. You want to stir until the mixture is thick but still pourable. If you accidentally add too much milk, don’t panic! Just whisk in another tablespoon of sugar until you get that perfect drizzly consistency.
Once your Vegan Carrot Cake Olive Oil Donuts are completely cool—and I mean completely cool, or the glaze melts right off—just use a fork or a small spoon to drizzle it over the tops. They set up quickly, and then they are ready to serve!
Storing Your Delicious Vegan Carrot Cake Olive Oil Donuts
The best part about baked goods made with olive oil is that they tend to hold onto their moisture really well! My goal is always to eat them the same day because, honestly, nothing beats a freshly baked donut. But life happens, and sometimes you have leftovers, which is fine!
My note says they last up to three days—that’s assuming you store them correctly. Make sure they are completely cool before sealing them up in an airtight container. If you leave them out on the counter in a paper towel, they will definitely harden up on you.
If you’re planning ahead, you can even freeze these Vegan Carrot Cake Olive Oil Donuts! Just wrap them individually in plastic wrap first, then pop them into a freezer bag. They defrost beautifully overnight on the counter!
Variations for Your Carrot Cake Olive Oil Donuts
Once you master the base recipe for these Vegan Carrot Cake Olive Oil Donuts, you can totally start playing around! I love making subtle tweaks depending on what holiday it is or what I have leftover in the pantry. They are so adaptable, which is another reason they’ve become a staple in my kitchen.
The most common swap I make is tossing in raisins. Grandma always insisted raisins needed a little soak, but for these quick baked donuts, just make sure they aren’t totally dried out. If they feel rock hard, splash them with a tiny bit of warm water for five minutes before adding them to the batter. It makes them plump right up!
You saw in the ingredients list that walnuts are optional, but pecans are an absolutely divine substitute. They have a slightly sweeter, richer flavor that pairs beautifully with the spices. If you swap them, give them a quick toast in a dry skillet first—it really wakes up the oils and makes the crunch so much better.
Spice-wise, you can certainly adjust things! If you want a warmer profile, lean heavier on the nutmeg. If you want an extra kick, add a tiny pinch of ground ginger—just a quarter teaspoon is plenty! I love seeing what other people do, like these incredible carrot cake cookies I found inspiration from right here. Maybe next time I’ll make carrot cake blondies!
Frequently Asked Questions About Vegan Carrot Cake Olive Oil Donuts
I get so many questions every time I post these—which is totally understandable because vegan baking always has a few trickier spots! I tried to cover everything in the instructions, but here are the top things people ask about when making these simple, dairy-free treats.
Can I substitute the olive oil in these vegan donuts?
Yes, you certainly can swap it out if you need to, but know that the texture will change a tiny bit. Olive oil keeps things so silky smooth! If you need an alternative, melted coconut oil is probably the closest substitute for fat measurement.
If you use coconut oil, make sure it’s cooled slightly so it doesn’t cook your batter prematurely when mixed with the applesauce. Applesauce helps keep them nice and moist, acting as a binder where an egg usually goes, so don’t skip that part!
Can I make these Vegan Carrot Cake Olive Oil Donuts gluten-free?
Oh, that’s a great question for people with sensitivities! You absolutely can pivot these to be gluten-free. I recommend using a high-quality 1-to-1 gluten-free flour blend. You know the ones I mean—the bags that say they are specifically designed to substitute cup-for-cup measure for regular flour?
When you make the swap, go easy on the mixing even more than usual. Gluten-free flours can sometimes get a little gritty if agitated too much when wet. Just mix until things look incorporated, and you should be golden. They will be just as delicious, promise!
If you love carrot cake flavors but want them in pancake form, I’ve got a fantastic recipe for vegan carrot cake pancakes that uses similar warming spices. They’re an absolute weekend must-try!
Estimated Nutritional Snapshot for Vegan Carrot Cake Olive Oil Donuts
I always get asked about the nutrition when I share these beauties, especially because they use olive oil and don’t involve deep frying. It’s amazing how much goodness we pack into these little rings!
Keep in mind that these numbers are all calculated estimates based on the specific ingredients listed in the recipe and assume you get 12 donuts from the batch. If you make the glaze, or if you use way more walnuts than I did, the numbers will shift slightly, so take this as a helpful guide!
- Serving Size: 1 donut
- Calories: Around 250 per donut
- Sugar: About 18g (That’s why we love that simple glaze!)
- Fat: Roughly 12g total fat
- Carbohydrates: About 35g
- Protein: Around 3g
The best part? These are totally cholesterol-free, which is a win for our hearts when we deserve a little sweet treat!
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Vegan Carrot Cake Olive Oil Donuts
- Total Time: 30 min
- Yield: 12 donuts 1x
- Diet: Vegan
Description
Baked donuts featuring carrot cake flavor made with olive oil for a moist texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 1/4 cup plant milk
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup donut pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk the sugar, olive oil, applesauce, plant milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated carrots and walnuts, if using.
- Spoon or pipe the batter evenly into the prepared donut pan cups, filling each about two-thirds full.
- Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare a simple glaze if desired (e.g., powdered sugar mixed with a little plant milk). Drizzle over cooled donuts.
Notes
- For a richer flavor, use a light-tasting olive oil.
- You can substitute pecans for walnuts.
- Store leftover donuts in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan donuts, carrot cake, olive oil, baked donuts, dairy free, egg free