Description
Baked donuts featuring carrot cake flavor made with olive oil for a moist texture.
Ingredients
Scale
- 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