Carrot cake is a beloved classic, known for its warm spices and sweet, moist texture. Now, imagine enjoying all of that comforting flavor in a healthier, protein-packed form! These Carrot Cake Protein Donuts (Vegan) are not only delicious but also a great way to satisfy that sweet tooth while keeping your nutrition on track. Perfect for breakfast, a snack, or even a post-workout treat, these donuts are sure to become a favorite in your kitchen.
What You’ll Need for Carrot Cake Protein Donuts
To make these delightful donuts, gather the following ingredients:
- 50g vegan protein powder (I used LIV Body brand)
- 1/2 cup sugar-free brown sugar alternative (or any sweetener that measures like sugar)
- 1/2 cup (60g) gluten-free baking flour (or all-purpose flour, see notes)
- 1/4 cup (30g) coconut flour
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Dash ground cloves (or use 1 1/2 tsp pumpkin pie spice in place of individual spices)
- 2/3 cup finely grated carrot, packed
- 1/2 cup egg whites (or vegan egg replacer, see notes)
- 1/3 cup unsweetened applesauce
- 1 tbsp avocado oil (optional)
- 4 oz dairy-free cream cheese, softened at room temp (like Kite Hill, Simple Truth, Daiya, or Tofutti)
- 1/2 cup sugar-free powdered sweetener (or powdered sweetener that measures like sugar)
- 1/2 tsp pure vanilla extract
How to Make Carrot Cake Protein Donuts
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, whisk together all your dry ingredients: protein powder, brown sugar alternative, gluten-free flour (or all-purpose flour), coconut flour, baking powder, cinnamon, nutmeg, ginger, and cloves.
- Add the finely grated carrot along with the wet ingredients: egg whites (or vegan replacement), applesauce, and avocado oil. Mix until you have a thick dough. Depending on the protein powder you use, you might need to adjust the water content for the right consistency.
- Lightly coat a donut pan with cooking spray or line a baking sheet with parchment paper. Press the dough into the donut pan or shape six donuts directly on the baking sheet.
- Bake in the oven for 20-25 minutes, or until they are cooked through and a toothpick comes out clean.
- While the donuts cool, prepare the frosting. In a small bowl, mix the softened dairy-free cream cheese with powdered sweetener and vanilla extract until smooth.
- Spread the frosting over the cooled donuts and, if desired, sprinkle with additional grated carrot, nuts, or coconut for a decorative touch.
How to Serve Carrot Cake Protein Donuts
These donuts are best enjoyed fresh, but they also shine when paired with a warm beverage like herbal tea or a cup of coffee. For a beautiful presentation, serve them on a stylish platter topped with a sprinkle of cinnamon or a few extra grated carrots. They make a great addition to brunch spreads or can be packed as a convenient snack for on-the-go munching!
Expert Tips for Carrot Cake Protein Donuts
- If you don’t have vegan protein powder, use a different brand but keep in mind the consistency may vary. Adjust with a little water if needed.
- Feel free to customize the flavors by adding nuts, raisins, or swapping in different spices that you love to create your own unique spin.
- Storing leftovers? Keep them in an airtight container in the fridge for up to a week. They can also be frozen for longer storage.
Carrot Cake Protein Donuts FAQs
Can I use regular flour instead of gluten-free flour?
Yes, you can substitute the gluten-free flour with regular all-purpose flour if you’re not gluten-sensitive.
What if I don’t have vegan egg replacer?
You can simply use more egg whites or a flaxseed meal mixed with water as an alternative.
How can I make these donuts more chocolatey?
Add in a few tablespoons of cocoa powder to the dry ingredients for a delicious chocolate carrot cake twist!
Try making these Carrot Cake Protein Donuts (Vegan) today! They’re a delightful way to indulge without sacrificing your health goals, and I can guarantee you won’t be able to stop at just one! Happy baking!
Carrot Cake Protein Donuts
Enjoy the classic flavors of carrot cake in a healthier, protein-packed vegan donut form. Perfect for breakfast or a snack!
Dry Ingredients
- 50 g vegan protein powder (I used LIV Body brand)
- 1/2 cup sugar-free brown sugar alternative (or any sweetener that measures like sugar)
- 1/2 cup gluten-free baking flour (or all-purpose flour)
- 1/4 cup coconut flour
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- dash ground cloves (or use 1 1/2 tsp pumpkin pie spice)
Wet Ingredients
- 2/3 cup finely grated carrot (packed)
- 1/2 cup egg whites (or vegan egg replacer)
- 1/3 cup unsweetened applesauce
- 1 tbsp avocado oil (optional)
Frosting
- 4 oz dairy-free cream cheese (softened at room temp (like Kite Hill, Simple Truth, Daiya, or Tofutti))
- 1/2 cup sugar-free powdered sweetener (or powdered sweetener that measures like sugar)
- 1/2 tsp pure vanilla extract
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, whisk together all your dry ingredients: protein powder, brown sugar alternative, gluten-free flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, and cloves.
- Add the finely grated carrot along with the wet ingredients: egg whites, applesauce, and avocado oil. Mix until you have a thick dough.
Baking
- Lightly coat a donut pan with cooking spray or line a baking sheet with parchment paper. Press the dough into the donut pan or shape six donuts directly on the baking sheet.
- Bake in the oven for 20-25 minutes, or until they are cooked through and a toothpick comes out clean.
Frosting
- While the donuts cool, prepare the frosting. In a small bowl, mix the softened dairy-free cream cheese with powdered sweetener and vanilla extract until smooth.
- Spread the frosting over the cooled donuts and, if desired, sprinkle with additional grated carrot, nuts, or coconut for a decorative touch.
These donuts are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to a week or frozen for longer storage. Feel free to customize the flavors by adding nuts, raisins, or swapping in different spices.
