You guys. I just bought this donut pan and box grater and my life is forever changed. Because of these new, shiny kitchen tools I am able to bring you Baked Chocolate Chip Carrot Cake Donuts!! Are you drooling? Because I definitely am.
As someone who cooks and bakes rather often you would think that I already own things like this, but alas.
I knew I needed a grater, but I tried to hold off on buying the donut pan for a while because I figured it was just unnecessary, but when I had the idea for this recipe I caved.
Donuts are just too cute, what can I say.
I really like the donut pan I got because I don’t have to grease it and the donuts come out super easy! Cutting down on fat, even a little bit, is usually a good thing, so I am SUPER excited about having this pan. I’ve already made like 5 batches of donuts in the past two days.
I mean I was recipe testing, but whatever.
These donuts are great straight out the oven.
Amazing with just my walnut cream cheese glaze. (My favorite way!)
And delicious with chopped walnuts and grated carrot as toppings! And if chocolate isn’t your thing, you can totally omit them and these donuts are STILL super delicious.
My favorite thing about these Chocolate Chip Carrot Cake Donuts is that they are significantly better for you than the deep fried glazed ones that I am totally guilty of eating for breakfast some days.
Baked instead of fried? Check.
Whole-grain flour? Check.
Reduced amounts of sugar and fat? Double Check.
Don’t get me wrong, vegan fried glazed donuts have a special place in my heart and I am so glad that in the fall I will be living less than 10 minutes away from my favorite vegan donuts, but I can’t eat those all the time.
So these will do in a pinch when the donut craving hits.
As I type this I keep wanting to switch between donuts and doughnuts. Am I the only one who uses both spellings? Where do you fall on this pivotal issue? Let me know in a comment below!
If you make these donuts, tag me on Instagram or Twitter @sippingonsoy! I love seeing you guys enjoying my recipes! If you like what I post here, consider subscribing to my blog and following me on social media so you don’t miss any new recipes!
Time for breakfast!
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- 1 cups white whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup grated carrot
- ½ cup soy milk*
- 1½ teaspoons apple cider vinegar
- ⅓-1/2 cup organic cane sugar (depending on your sweet tooth. I usually use ⅓ cup.)
- ¼ cup unsweetened applesauce
- 3 tbsp chocolate chips (optional)
- 1 tablespoon vegan butter, melted or canola oil
- 1 tsp vanilla extract
- ½ cup organic powdered sugar
- ½ cup vegan cream cheese (I used Tofutti)
- ¼ cup walnuts
- ¼ cup non-dairy milk
- Preheat oven to 350 degrees Fahrenheit.
- In a measuring cup or a small bowl combine soy milk and apple cider vinegar. Set aside for about 10 minutes.
- Meanwhile, whisk together dry ingredients (flour through salt) in a medium bowl.
- Add remaining ingredients and mix together until there are no flour pockets. Be careful not to over mix.
- Transfer the batter to a approximately quart sized plastic bag. Cut off about a half inch of the bottom corner of the bag to make a makeshift piping bag (or use an actual piping bag). Pipe batter into a non-stick or greased donut pan. Once I fill the pan I tap it on the counter a couple times to help the batter settle and remove air pockets.
- Bake Donuts for 10 minutes.
- While the donuts bake, make the glaze by adding all the glaze ingredients into a blender and blending until smooth.
- Allow donuts to cool completely before adding the glaze.
- When cool, swirl the top of the donuts in walnut cream cheese glaze to coat. I usually do two coats to get it to look opaque.
- Top with crushed walnuts and shredded carrot if desired and enjoy!
*This is the nonstick donut pan I use.
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