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[slide-anything id="6097"]
BreakfastDessert

Carrot Cake Doughnut Holes

by Gina Fontana April 10, 2020
written by Gina Fontana April 10, 2020
Jump to Recipe

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!

doughnut donut holes

Ok, first things first… is it doughnut or donut?! I suppose when it comes down to it, it really doesn’t matter because no matter which way you spell doughnut, they are delicious. I’ve been longing to make doughnut holes for the blog for a long, long time and actually even bought a doughnut hole pan months ago and it’s just been sitting on my prop shelf because I’ve been too intimidated to try.

gluten free recipes

And of course, now I’m kicking myself because they are so simple! Truth is, I just get intimidated by gluten-free, vegan baking because it’s so wishy-washy. Sometimes things turn out amazing the first try, and other times it takes me a few tries to get the recipe just right to share with you, either turning out hard as a rock, or not setting up enough to where it’s a pile of mush. In this case, I’m happy to report that these Carrot Cake Doughnut Holes were a one-and-done recipe and they are neither rock hard or mushy, just perfectly moist and delicious. Oh, and the vegan cream cheese dipping sauce is perfection.

carrot cake recipes

I’m starting to notice a trend with my gluten-free, vegan, grain-free baking to make things a little more predictable: 1- use either a banana, applesauce, or both for binding and moisture. 2- use some kind of nut/seed butter. Also adds to the moist factor. 3- get the flour-to-liquid ratio just right, sometimes tricky. You don’t want the batter to look like pancake batter like in some traditional baking recipes. But you also don’t want the batter to be crumbly. Luckily I’m getting better at knowing when my batter is going to provide me with a winner recipe.

Vittle Club
vegan doughnut donut recipes

Aside from years of practicing, I’ve been taking notes from my other blogger friends like Natalie over at Feasting on Fruit, Julia at Delight Fuel, and Casey at The Mindful Hapa. All of us have ventured into this gluten-free, dairy-free, vegan world, and have learned to navigate around allergy-friendly baking, with grace I might add! #communityovercompetition y’all. I’m a long time fan of baked doughnuts, if you haven’t tried my Coconut Cream Pie Doughnuts, or my Chocolate Coffee Doughnuts you should totally give those a try too, but I think I’m officially declaring myself team doughnut hole right now. There’s something so satisfying about popping one of these into your mouth.

gluten free carrot cake

So with Easter coming up and all things Carrot Cake trending right now, we decided to team up and bring you four drool worthy carrot cake recipes! Amongst these Carrot Cake Doughnut Holes brought to you by yours truly, Julia made these No-Bake Carrot Cake Bites– these scrumptious little no-bake carrot cake bites taste just like a traditional slice of carrot cake, but are so much healthier. They are raw, vegan, naturally sweetened, and super easy to make. This is the perfect treat to make and enjoy at home during the holidays.



Casey made Carrot Cake Bars! Not only is this Paleo Carrot Cake gluten free, grain free, and dairy free, but it is also the most MOIST & FLUFFY cake you’ll ever try! This cake is kept moist thanks to the coconut oil, and only lightly sweetened with maple syrup and coconut sugar. It’s also loaded with the best carrot cake add-ins like shredded carrots, coconut flakes, walnuts, and warming spices to give it the traditional carrot cake flavor you’re used to. Topped with a super creamy, homemade vanilla bean cashew cream frosting and you have yourself the perfect better-for-you carrot cake!

And Natalie comes in with a classic Vegan, Gluten-Free Carrot Cake– a vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!

Be sure to check out these ladies’ fun, delicious Carrot Cake recipes and have a carrot cake feast!

gluten free vegan donut holes

If you’re a carrot cake lover, you will love these Carrot Cake Doughnut Holes. Heck, even if you aren’t a carrot cake lover, I think you’ll love these doughnut holes, because-like, what’s not to like?! It’s not as though you can even taste the carrots all you carrot haters! points finger at self. LOL Ok, I don’t hate carrots, I just don’t love them… don’t tell my kids. Anyway, here’s what you need for the doughnut holes:
☆ banana flour
☆ cassava flour
☆ banana
☆ applesauce
☆ peanut butter
☆ date sugar
☆ vanilla
☆ baking powder
☆ cinnamon
☆ ginger
☆ nutmeg
☆ salt
☆ shredded carrots
☆ golden raisins (or regular raisins)

and for the vegan cream cheese dipping sauce/glaze:
☆ vegan cream cheese
☆ unsweetened dairy-free yogurt
☆ maple syrup
☆ vanilla

gluten free vegan doughnut holes

Now, I happen to love raisins in my carrot cake, but if you’re not keen on that idea feel free to omit. Simply mix your dry ingredients, blend your wet ingredients, combine the two, roll into balls, place into your doughnut hole pan and bake 6-8 minutes! Then cool ’em, roll ’em, dunk ’em, eat ’em! Haha. A helpful tip I learned from Julia over at Delight Fuel, it helps to spray the doughnut holes you’re rolling in coconut sugar or date sugar with spray coconut oil! Thanks for the tip girl! Hope you love these Carrot Cake Doughnut Holes! Don’t forget to head on over to Instagram or Facebook with your carrot cake creations and tag @HealthyLittleVittles @FeastingonFruit @Delight.Fuel @TheMindfulHapa !

Continue to Content
vegan doughnut donut recipes

Carrot Cake Doughnut Holes

Yield: 16 doughnut holes
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

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

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

  1. Preheat your oven to 425 degrees.
  2. In a large bowl, whisk together all of the dry doughnut hole ingredients.
  3. Blend together all of the wet doughnut hole ingredients and then combine with the dry. Stir until your batter forms.
  4. If desired, pulse your shredded carrots until they are ground up, then add them to the batter along with the raisins if using.
  5. 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.
  6. 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.
  7. In the meantime, whisk of the vegan cream cheese dipping sauce ingredients together in a bowl.
  8. 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.
  9. Serve with vegan cream cheese dipping sauce.
  10. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cassava Flour
    Cassava Flour
  • Organic Green Banana Flour
    Organic Green Banana Flour
  • Date Sugar
    Date Sugar
  • Doughnut Hole Pan
    Doughnut Hole Pan

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© Gina Fontana
Cuisine: American / Category: Breakfast
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Gina Fontana

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1 comment

Paleo Carrot Cake - The Mindful Hapa September 16, 2020 - 4:02 pm

[…] Gina, from Healthy Little Vittles made these amazing Carrot Cake Doughnut Holes! A classic carrot cake converted to a breakfast recipe with a gluten-free, vegan, grain-free twist. […]

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
Banana Bread sure had its moment in 2020, and I'm Banana Bread sure had its moment in 2020, and I'm continuing on with the trend into 2021 with a little added pizzaz! I frosted this vegan banana bread with a vegan cream cheese icing and some funfetti sprinkles! This recipe is also gluten-free and grain-free using one of my favorite flours from @edwardandsons Green Banana Flour! It's light and moist and everything a good banana bread should be. My whole family devoured it! I know you're going to love it, so here's the recipe:

Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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