Description
A classic carrot cake converted to a breakfast recipe with a gluten-free, vegan, grain-free twist! These Carrot Cake Doughnut Holes are made with simple ingredients and baked in the oven for only 6-8 minutes, rolled in coconut sugar, powdered sugar, or both and then dunked in a vegan cream cheese dipping sauce! Traditional carrot cake ain't got nothin' on these doughnut holes!
Ingredients
Units
Scale
Doughnut Holes
- 1/4 cup banana flour
- 1/4 cup cassava flour
- 1/2 cup date sugar
- 1/4 cup applesauce
- 1 banana
- 1/4 cup peanut butter (or other nut butter)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- pinch salt
- 1 teaspoon pure vanilla extract
- 1/3 cup shredded carrots
- 1/3 cup golden raisins (or regular raisins)
Vegan Cream Cheese Dipping Sauce
- 2 tablespoons vegan cream cheese
- 1/3 cup unsweetened coconut yogurt (or other dairy-free yogurt)
- 3 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
For Rolling (optional)
- spray coconut oil (only used if rolling in coconut/date sugar)
- coconut sugar (or more date sugar)
- organic powdered sugar
Instructions
- Preheat your oven to 425 degrees.
- In a large bowl, whisk together all of the dry doughnut hole ingredients.
- Blend together all of the wet doughnut hole ingredients and then combine with the dry. Stir until your batter forms.
- If desired, pulse your shredded carrots until they are ground up, then add them to the batter along with the raisins if using.
- Spray your doughnut hole pan with spray coconut oil, then take 1 heaping tablespoonful of batter and roll into balls with your hands, then add to the doughnut hole pan. Repeat until all the batter is gone, you should get about 16 doughnut holes.
- Bake for 6-8 minutes, remove from oven and cool for 5 minutes in the pan, then remove all the doughnut holes and cool on a wire rack for about 20 minutes more.
- In the meantime, whisk of the vegan cream cheese dipping sauce ingredients together in a bowl.
- Roll in organic powdered sugar (if desired), coconut/date sugar. If rolling your doughnut holes in coconut/date sugar, spray each doughnut hole with spray coconut oil and then roll in the sugar.
- Serve with vegan cream cheese dipping sauce.
- Store leftover doughnut holes in an airtight container on your counter for up to 2-3 days. Store the vegan cream cheese dipping sauce in your fridge.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American