I can’t get over how moist, fluffy, and bakery-worthy these gluten free dairy free carrot cake donuts turn out. With creamy frosting and crushed walnuts on top, they’re the spring dessert everyone will be asking for.

Jump to Recipe

I’m seriously obsessed with these baked carrot cake donuts because they hit that dessert craving without feeling heavy or fussy. They’re soft, fluffy, and packed with that classic carrot cake flavor I want the second spring shows up.

I love how the finely grated carrots keep every bite moist, while the crushed walnuts on top add the best little crunch against the frosting. And yes, I’m absolutely here for a donut that tastes like cake but feels easier to grab and devour.

No dry gluten free sadness here. Just sweet, spiced, frosted donuts that disappear way too fast from my kitchen.

Ingredients

Print Recipe (No Advertisments)

Gluten free flour keeps the donuts soft, without that gritty “gluten free” vibe.
Baking powder and baking soda help them puff up instead of turning dense.
Cinnamon, nutmeg, and ginger bring that cozy carrot cake flavor you expect.
Fine salt makes the sweet stuff taste better.
Tiny but important.
Eggs give structure, so the donuts don’t crumble when you bite in.
White and brown sugar add sweetness, plus a little caramel-like depth.
Oil keeps them moist for days, not dry by breakfast.
Applesauce adds moisture and a little natural sweetness.
Basically, it helps a lot.
Dairy free milk loosens the batter and keeps things tender.
Vanilla makes the whole donut taste warmer and more bakery-style.
Finely grated carrots melt right in and bring moisture, color, and sweetness.
Walnuts add crunch, and yeah, they make these feel a little wholesome.
Dairy free cream cheese frosting gives that classic tangy carrot cake finish.
Powdered sugar makes the frosting smooth, sweet, and spreadable.
Plus crushed walnuts on top make every bite look cute and taste crunchy.

Ingredient Quantities

1 1/2 cups gluten free all purpose flour (measure spooned, preferably blend with xanthan gum)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon fine salt

2 large eggs, room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/3 cup neutral oil (vegetable or light olive oil) or melted coconut oil

1/4 cup unsweetened applesauce

1/4 cup unsweetened dairy free milk (almond, oat, or soy)

1 teaspoon pure vanilla extract

1 1/2 cups finely grated carrots (about 3 medium carrots)

1/2 cup finely chopped walnuts (plus extra for topping)

8 ounces dairy free cream cheese, softened

2 tablespoons dairy free butter or margarine, softened

1 to 1 1/2 cups powdered sugar, sifted

1 teaspoon vanilla extract for the frosting

Pinch of salt for the frosting

Crushed walnuts for topping

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and lightly grease a 6 to 12-cavity donut pan or spray with nonstick spray; set aside.

2. In a large bowl whisk together 1 1/2 cups gluten free all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon fine salt.

3. In a separate bowl beat 2 large room temperature eggs with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until combined and slightly thickened.

4. Whisk into the egg mixture 1/3 cup neutral oil or melted coconut oil, 1/4 cup unsweetened applesauce, 1/4 cup unsweetened dairy free milk, and 1 teaspoon pure vanilla extract until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.

6. Fold in 1 1/2 cups finely grated carrots and 1/2 cup finely chopped walnuts until evenly distributed.

7. Spoon or pipe batter into the prepared donut pan, filling each cavity about 3/4 full, and bake 10 to 12 minutes or until a toothpick comes out clean. Cool donuts in the pan 5 minutes then transfer to a wire rack to cool completely.

8. For the frosting, beat 8 ounces dairy free cream cheese with 2 tablespoons dairy free butter or margarine until smooth, then gradually add 1 to 1 1/2 cups sifted powdered sugar, 1 teaspoon vanilla extract for the frosting, and a pinch of salt; beat until creamy and spreadable.

9. Frost cooled donuts, sprinkle with crushed walnuts for topping, and serve. Store leftovers refrigerated in an airtight container.

Equipment Needed

1. Oven
2. 6 to 12 cavity donut pan (or nonstick donut pans)
3. Mixing bowls (one large and one medium)
4. Whisk
5. Electric hand mixer or stand mixer (for frosting)
6. Rubber or silicone spatula
7. Box grater (for finely grating carrots)
8. Measuring cups and spoons
9. Wire cooling rack and toothpick (for testing doneness)

FAQ

Can I make these donuts fully vegan as well as gluten free and dairy free?

Yes. Replace the 2 eggs with 1/4 cup applesauce plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water or use a commercial egg replacer. Use vegan granular sugar if needed and confirm the dairy free cream cheese and butter are vegan.

My gluten free flour blend does not contain xanthan gum. Do I need to add it?

Yes. If your blend lacks xanthan gum add 1/4 to 1/2 teaspoon per cup of flour to improve structure and prevent crumbly donuts.

How do I avoid soggy donuts from the carrots?

Finely grate the carrots and squeeze out any excess moisture with a clean towel or paper towel before folding them into the batter. Also avoid overmixing the batter.

Can I make the donuts ahead and how should I store them?

Unfrosted donuts keep at room temperature in an airtight container for 1 day or in the fridge for up to 3 days. Frosted donuts should be refrigerated in a single layer for up to 4 days. Bring to room temperature before serving for best texture.

Can I freeze the donuts or the frosting?

Yes. Freeze unfrosted donuts in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and frost before serving. Frosting can be frozen in an airtight container for up to 1 month; thaw in the fridge and whip briefly before using.

How do I make the batter less dense and more tender?

Measure the gluten free flour spooned into the cup and level it. Do not overpack. Use room temperature eggs and mix batter just until combined. The applesauce and dairy free milk already help keep the crumb tender.

Baked Carrot Cake Donuts Made Gluten Free And Diary Free Recipe Substitutions and Variations

Gluten free all purpose flour: swap cup for cup certified GF flour blend with xanthan gum; or use 1 cup brown rice flour + 1/2 cup tapioca starch + 1/2 cup potato starch with 1/2 teaspoon xanthan gum (measure spooned); or use sorghum/oat flour blend adjusted with 1 teaspoon xanthan gum for structure.
Eggs: 1 egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes); or 3 tablespoons aquafaba; or 1/4 cup unsweetened applesauce per egg (may slightly reduce lift).
Neutral oil: swap equal amount melted coconut oil or avocado oil; or use light olive oil; or replace half or all oil with unsweetened applesauce for lower fat (texture slightly denser).
Dairy free cream cheese: use store bought vegan cream cheese (soy, almond, or coconut based); or use blended soaked cashews with a teaspoon lemon juice and pinch of salt; or smooth silken tofu blended with 1 teaspoon lemon and 1 tablespoon dairy free butter substitute.

Pro Tips

1. Bring the eggs and dairy free cream cheese to room temperature before starting. Warm ingredients blend more easily and give a smoother batter and frosting, so your frosting will be creamier and less likely to be grainy.

2. Don’t overmix once the wet and dry ingredients meet. Stir just until you no longer see streaks of flour to keep the donuts tender. If your gluten free blend lacks xanthan gum, add a pinch to help with texture and structure.

3. Grate the carrots finely and squeeze out any excess moisture if they seem wet. Very fine carrot shreds distribute evenly and help the donuts bake uniformly without creating soggy spots. Fold in the walnuts last so they stay slightly crunchy.

4. Pipe or spoon batter into the pan carefully and watch baking time closely. Smaller or shallower pans can shorten the bake by a minute or two. Cool donuts completely before frosting; warm donuts will melt the frosting and make it runny. If your frosting is too thick, thin it with a teaspoon of dairy free milk at a time until spreadable.

Baked Carrot Cake Donuts Made Gluten Free And Diary Free Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

328

kcal

Equipment: 1. Oven
2. 6 to 12 cavity donut pan (or nonstick donut pans)
3. Mixing bowls (one large and one medium)
4. Whisk
5. Electric hand mixer or stand mixer (for frosting)
6. Rubber or silicone spatula
7. Box grater (for finely grating carrots)
8. Measuring cups and spoons
9. Wire cooling rack and toothpick (for testing doneness)

Ingredients

1 1/2 cups gluten free all purpose flour (measure spooned, preferably blend with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon fine salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup neutral oil (vegetable or light olive oil) or melted coconut oil
1/4 cup unsweetened applesauce
1/4 cup unsweetened dairy free milk (almond, oat, or soy)
1 teaspoon pure vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/2 cup finely chopped walnuts (plus extra for topping)
8 ounces dairy free cream cheese, softened
2 tablespoons dairy free butter or margarine, softened
1 to 1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract for the frosting
Pinch of salt for the frosting
Crushed walnuts for topping

Directions

Preheat oven to 350°F and lightly grease a 6 to 12-cavity donut pan or spray with nonstick spray; set aside.
In a large bowl whisk together 1 1/2 cups gluten free all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon fine salt.
In a separate bowl beat 2 large room temperature eggs with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until combined and slightly thickened.
Whisk into the egg mixture 1/3 cup neutral oil or melted coconut oil, 1/4 cup unsweetened applesauce, 1/4 cup unsweetened dairy free milk, and 1 teaspoon pure vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
Fold in 1 1/2 cups finely grated carrots and 1/2 cup finely chopped walnuts until evenly distributed.
Spoon or pipe batter into the prepared donut pan, filling each cavity about 3/4 full, and bake 10 to 12 minutes or until a toothpick comes out clean. Cool donuts in the pan 5 minutes then transfer to a wire rack to cool completely.
For the frosting, beat 8 ounces dairy free cream cheese with 2 tablespoons dairy free butter or margarine until smooth, then gradually add 1 to 1 1/2 cups sifted powdered sugar, 1 teaspoon vanilla extract for the frosting, and a pinch of salt; beat until creamy and spreadable.
Frost cooled donuts, sprinkle with crushed walnuts for topping, and serve. Store leftovers refrigerated in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.