Baked Carrot Cake Doughnuts

Baked instead of fried, these moist doughnuts are perfect with your morning or afternoon coffee.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Makes: 6 doughnuts
  • Skill level: Intermediate
  • Nut-Free, Dairy-Free, Egg-Free


  • 1 cup all-purpose flour
  • 3/4 tsp ground cinnamon, divided
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch salt
  • Pinch each nutmeg and ground cloves
  • 3/4 cup Ripple Vanilla
  • 1 tbsp ground flax seeds
  • 1 tbsp cider vinegar
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 cup shredded carrots


  • 3 tbsp Ripple Vanilla
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup icing sugar


  1. Carrot Cake Doughnuts: Preheat oven to 425°F. Grease regular-size doughnut pan. Whisk together flour, 1/2 tsp cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
  2. In separate bowl, whisk together Ripple Vanilla, flax seeds and vinegar; let stand for 10 minutes. Whisk in sugar and coconut oil; stir into flour mixture until blended. Stir in carrots.
  3. Spoon batter into prepared pan. Bake for 12 to 15 minutes or until tester inserted in center of doughnuts comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
  4. Icing: Stir together Ripple Vanilla, lemon zest, lemon juice and icing sugar; drizzle over doughnuts. Let stand until icing sets. Sprinkle with remaining cinnamon.


Add raisins or shredded coconut to batter if desired.

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