#5 VEGAN CARROT CAKE DONUTS WITH A TWIST
Ingredients
Donuts
1 cups white whole wheat flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¼ teaspoon salt
1/2 cup grated carrot
1/2 cup soy milk*
1 1/2 teaspoons apple cider vinegar
1/3-1/2 cup organic cane sugar depending on your sweet tooth. I usually use 1/3 cup.
1/4 cup unsweetened applesauce
3 tbsp chocolate chips optional
1 tablespoon vegan butter melted or canola oil
1 tsp vanilla extract
Walnut Cream Cheese Glaze
1/2 cup organic powdered sugar
1/2 cup vegan cream cheese I used Tofutti
1/4 cup walnuts
1/4 cup non-dairy milk
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Instructions
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!
