carrot cake donuts with coconut cream cheese frosting

Everyone in New York has an opinion on the “best” of everything edible. We take pride in it, even though we seldom agree. I find it comforting to feel so strongly about something. It’s nice to be able to see the world in absolutes.

Best veg chili: Buddy’s Burrito & Taco Bar

Best ice cream: Lula’s Sweet Apothecary.

Best nice-but-not-too-fancy vegan restaurant: Cafe Blossom West Village.

Best smoothie that you could totally make at home but tastes better when someone makes it for you:

Nature's Grill Peanutty Blast

Nature’s Grill Peanutty Blast

Best falafel:

Tutt Cafe

Tutt Cafe

Tutt Cafe is around the corner from where I spent my first 3 years in Brooklyn.

My old street. I had some good times here.


I ordered a lot of takeout. I tried to walk kitten Sebastian on a leash on these sidewalks.

Moose and I met up on my old street after work on Friday to pick up enough falafel and hummus to feed us for days before walking a mile back to our apartment.

Only one mile separates my current tiny apartment from my former teeny weeny apartment, yet it feels the two are lifetimes apart.

Where was I? Oh right. Favorites.

This falafel is my absolute favorite falafel on earth. Also, my mom loves it. So, that settles that.

Best Black and White Cookie:

Black and White Cookie

Blossom Bakery Chelsea

Best vegan pizza? It’s not here. It’s in Philly. Blackbird Pizzeria. Just go, people. Go!

Best cake in the whole world: Carrot Cake.

Best way to eat carrot cake: With your hands.

I’ve made a lot of donuts and these babies are tied with Baked Biscoff Donuts for the “Best Donut that I’ve Made” honor.

The toasted coconut is optional, but even Moose loved it and he usually makes a weird face when I mention coconut. It’s similar to the face he makes when I mention the NY Rangers or stepping on a treadmill.

Wait! Before you move on to donuts, I keep meaning to tell you all that I’m on Instagram and Pinterest now. Come pin me! Gram me? Whatever. Let’s be friends!




Carrot Cake Donuts with Coconut Cream Cheese Frosting
Recipe adapted from
Makes 6 donuts
Printable recipe

Donut Ingredients:

  • 3/4 cup cake flour
  • 1/4 cup old-fashioned oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons vanilla almond milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cups grated carrots (about 2 large carrots)
  • 2 tablespoons chopped walnuts
  • 1 tablespoon fresh squeezed lemon juice

Frosting ingredients:

  • 1/4 cup + 2 tablespoons vegan cream cheese substitute, softened (I used Trader Joe’s Better than Cream Cheese)
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons vanilla almond milk
  • 2/3 cup sweetened shredded coconut


Preheat your oven to 350 degrees Fahrenheit.

Coat a 6 cup donut tin with cooking spray (I used grape seed oil).

In a large bowl, whisk together the cake flour, oats, baking powder, baking soda, sea salt, cinnamon and nutmeg.

In a separate bowl, stir together the brown sugar, unsweetened applesauce, almond milk and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until fully combined.

Fold in the carrots and walnuts.

Stir in the lemon juice.


Spoon the batter into the donut tin.


Bake for 8-10 minutes, or until a toothpick can be inserted and removed cleanly.


Remove the donuts from the oven and leave the oven on.

Spread the shredded coconut out on a cookie sheet.

Bake for 7-8 minutes, stirring frequently and watching closely. The coconut is toasted when it begins to brown.

Remove the coconut from the oven and allow it to cool on the pan.

To make the frosting, mix together the cream cheese substitute, confectioners’ sugar and almond milk until fully combined.

Once the donuts have cooled completely, dunk the top of each donut into the frosting.

Sprinkle the frosted side with toasted coconut and eat up!

Carrot Cake Donut with Coconut Cream Cheese Frosting

10 thoughts on “carrot cake donuts with coconut cream cheese frosting

  1. Beautiful! I am in the biggest cake donut craze this week. I just made vanilla donuts with strawberry glaze and banana with peanut butter glaze. Who knows what’s next?!

    I second you on both Lula’s and Blackbird!! Best soul food and Ethiopian food are in DC though. There’s no comparison.

  2. Way to make a pregnant lady really hungry for donuts and black and white cookies before 8am! Lol that’s one thing I don’t have, a donut pan, I guess I could just make muffins with this recipe right? Do you like the trader joes vegan cream cheese the best? I’ve never had that one…looks like daiya came out with one recently, wonder if that one is good :)

    • You could totally make these as muffins! I like Trader Joe’s and Tofutti, but I mostly buy TJ’s because we shop there every week and it’s cheaper. I love the stuff. I have to find the Daiya one! I love basically every single thing those crazy Canadians make.

  3. Oh man. These look good. Like, really, really good. I’m digging all of your favorite haunts, and would throw in another: Peacefood Cafe. I’m not even a New Yorker and I absolutely love their fresh take on vegan fare. And the desserts are CRAY. Much like these puuuuurdy donuts of yours.

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