Allergy-Friendly Carrot Cake Donuts (dairy-free, egg-free, nut-free)
The last few recipes I have attempted have all been recipes found in magazines. I don’t tend to read magazines often, but I will tear out or take pictures of recipes that I’d like to try. I’ve got to say, though, that I have been pretty disappointed with these recipes.
I always feel like I should be able to trust recipes in magazines, even more so than recipes found online; needless to say, it’s been pretty frustrating to keep trying recipes, and throwing the finished product directly into the trash.
The most recent recipe I came across was a recipe for a carrot cake donut, and the pictures looked great. While the actual donut came out really tasty (and translated well with my different allergy substitutes), the glaze was so gross. It took about 4 or 5 different attempts to finally get the dairy-free cream cheese glaze right, and I am now so happy to be sharing this recipe with you!
Even without eggs, these Carrot Cake Donuts are the perfect consistency. The donuts are fluffy, and have a sweet, but not overpowering flavor.
If you do not happen to have a donut pan, the recipe translates well in using muffin or mini muffin pans. 🙂
One way to change up the recipe is to switch out the glaze for the cinnamon sugar topping I use in my Apple Cider Donut Muffins.
Yum. Those look good. Going to try them this week.