search
top

Whole Food Carrot Cake Donuts (or Muffins)

Wow!  Whole food, sugar- and wheat-free, fat-free…but not taste-free!  I was amazed that a few dates and a bunch of raisins were all that was sweetening these donuts.  I did bust out the doughnut pans to make these–have you made the basic vegan donut yet?–but I think I will use muffin tins next time.  Although the Happy Herbivore carrot cake cupcakes are still my fave (they were my birthday cupcakes, after all!), these are an even healthier alternative.

These are from Cathy over at Straight Up Food, and she includes an icing recipe at the link if you want to make these more decadent.

Whole Food Carrot Cake Donuts

5 Medjool dates, pitted and chopped
1/4 cup raisins (golden or brown)
1/2 cup water
1 3/4 cup rolled oats (I used old-fashioned)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/4 tsp ground clove
1/2 of a ripe banana, diced
1 cup almond milk
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts, chopped
 
Preheat oven to 350 degrees. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients.
Blend the oats in a high-speed blender until it resembles flour. Add the baking powder, soda, cinnamon, nutmeg and clove, and mix.
Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth. Add the banana and non-dairy milk and blend.
Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts.
Spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes

2 Responses to “Whole Food Carrot Cake Donuts (or Muffins)”

  1. katiamarie says:

    Okay – that looks amazing – I’m making these soon!!! Jason loves carrot cake and I have some bananas that are past their prime. As an aside, how do you do you photos on your blog Liz? They are so clear and clean.

  2. Thanks, Katie! I really want to take a photography class, but for now, I’ve just been relying on advice I find online and getting picture ideas from my favorite blog–Chocolate-Covered Katie. And if he loves carrot cake, I do recommend the carrot cake cupcakes I link to in the first paragraph before these–they are my favorite! These are tasty, but a little less traditional tasting.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

top

© 2013-2017 Super Veggie Mom All Rights Reserved