Donuts are piled on my kitchen counter and they look irresistible. These gluten free carrot cake donuts are baked, not fried, so they’re light, not greasy, and full of flavor from fresh shredded carrots, warm spices, and a sweet cream cheese icing or simple glaze.
If you love carrot cake but don’t have time to bake a whole cake, these donuts are the perfect shortcut. Ready in about an hour, they turn out light, fluffy, and tender. Below you’ll find tips and clear step-by-step instructions to make them successfully at home.
Fluffy Baked Carrot Cake Donuts at a Glance
These baked carrot cake donuts capture the classic cake flavor using freshly shredded carrots and a little dairy-free sour cream or vegan yogurt for a tender crumb. They’re ideal for brunches, celebrations, or a cozy breakfast. Highlights include:
- Simple baked method using a donut pan
- Choice of cream cheese icing, glaze, or plain with powdered sugar
- Easy ingredient swaps for a gluten-free and low-lactose treat
Ingredients & Substitutions
Main components for the donuts:
- Brown sugar and granulated sugar for balanced sweetness (coconut sugar or erythritol blends can be used as substitutes).
- Vegetable oil (or melted coconut oil, canola, or a mild olive oil).
- Eggs — the recipe uses two; for a vegan version use flax or chia eggs.
- Vegan yogurt or vegan sour cream to react with the baking soda for lift.
- Pure vanilla extract for flavor.
- Fresh shredded carrot — essential for texture and taste.
- Gluten-free flour blend balanced with rice flours and starches (avoid swapping in a single flour like almond or coconut without testing).
- Xanthan gum to help bind the batter and prevent crumbling.
- Warm spices: cinnamon, ginger, and nutmeg.
- Baking powder, baking soda, and salt for proper rise and flavor balance.
- Pecans are optional; toasting them improves flavor.
Ingredients for the cream cheese icing:
- Vegan butter softened.
- Vegan cream cheese softened.
- Powdered sugar for the sweet base of the icing.
- Pure vanilla extract and a little almond milk (or oat/cow’s milk) to reach desired consistency.
Exact ingredient amounts and the full recipe are provided in the recipe card below.
Making Gluten Free Carrot Cake Donuts
STEP ONE: In a large bowl, whisk together the brown and granulated sugars with the oil until combined.
STEP TWO: Add the vegan sour cream (or yogurt), eggs, and vanilla; mix until smooth.
STEP THREE: In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, spices, baking powder, baking soda, and salt.
STEP FOUR: Fold the dry ingredients into the wet mixture until no streaks of flour remain.
STEP FIVE: Stir in the shredded carrot and chopped pecans (if using) until just combined.
STEP SIX: Let the batter rest for about 30 minutes, then transfer it to a piping bag or a plastic bag with the corner snipped and pipe evenly into two greased donut pans.
STEP SEVEN: Bake at 425°F for 5 minutes, then reduce the oven to 350°F and bake an additional 7 minutes, or until a toothpick inserted comes out clean.
STEP EIGHT: Cool the donuts in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Top with cream cheese icing, a simple glaze, or enjoy plain.
Storage Tips
Store baked donuts in an airtight container at room temperature for up to two days. If frosted, the icing may soften but the flavor remains great. For longer storage, freeze donuts in a freezer-safe bag and defrost briefly in the microwave before serving.
Recipe Variations & Add-ins
Ways to vary the recipe:
- Make mini donuts using a mini donut pan.
- Top frosted donuts with chopped toasted nuts or mini chocolate chips.
- Dust unfrosted donuts with powdered sugar or add a light sprinkle of sea salt to contrast the sweetness.
Pro Tips
1. Use a piping bag
Portioning through a plastic bag with the corner snipped is fast and tidy. It makes filling donut molds consistent and reduces mess.
2. Toast the pecans
Toasting pecans brings out their flavor. Toast them briefly in the oven or microwave, watching closely to avoid burning.
3. Make the icing
Homemade cream cheese icing is simple and pairs perfectly with these donuts—cream vegan butter and vegan cream cheese, add powdered sugar, vanilla, and a splash of milk to reach spreadable consistency.
FAQs
This recipe was tested with a balanced gluten-free flour blend. Other blends may work but results can vary—stick to a blend formulated for baked goods when possible.
These are cake donuts—made without yeast—so they’re slightly denser than yeast-raised donuts but still light and tender.
Yes. Use cream cheese icing, a simple powdered-sugar glaze, or enjoy the donuts plain with a dusting of powdered sugar.
Enjoyed this recipe? Leave a review and rating on the recipe card below and share your results on social media.
Best Baked Gluten Free Carrot Cake Donuts Recipe
Ingredients
- 105 grams brown sugar (about 1/2 cup)
- 50 grams granulated sugar (about 1/4 cup)
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup vegan sour cream
- 1 1/2 teaspoons pure vanilla extract
- 1 cup shredded carrot
- 200 grams gluten free flour blend (about 1 1/2 cups)
- 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans + 1/4 cup toasted (optional)
Cream Cheese Icing
- 3 Tablespoons vegan butter, softened
- 4 Tablespoons vegan cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1–2 Tablespoons almond milk (as needed)
Instructions
Carrot Cake Donuts
- In a large bowl, mix together the sugars and the oil.
- Add vegan sour cream, eggs, and vanilla and mix well.
- In a separate bowl, whisk the gluten-free flour blend, xanthan gum, spices, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet until combined. Stir in shredded carrot and folded-in pecans.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 425°F. Grease two donut pans.
- Transfer batter to a plastic bag, snip a corner, and pipe into donut pans.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake 7 more minutes or until a toothpick comes out clean. Cool on a rack.
Icing
- Beat vegan butter and vegan cream cheese until smooth. Add vanilla and powdered sugar, then add almond milk 1 Tbsp at a time until spreadable.
- Once donuts are cool, spread a dab of icing on each and sprinkle with toasted pecans.
Notes
- When weights are provided, measure by weight for best results.
- Use a plastic bag with a corner snipped to portion batter neatly into the pans.
- Toast pecans briefly and watch carefully to avoid burning.
Nutrition
| Carbohydrates: 42 g
| Protein: 3 g
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