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Carrot Cake Donuts (nut free)

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4.4 from 17 reviews

Ingredients

Scale
  • 3 large carrots, shredded
  • 1/2 cup sunflower seed butter
  • 4 eggs
  • 3 tablespoons coconut flour
  • 2 tablespoons raw honey
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/8 cup chopped walnuts (optional-do not use for nut free version)
  • 1/8 cup raisins (optional)

For the frosting

  • 1/4 cup coconut butter, melted to be just a bit soft
  • sprinkle of slivered almonds (optional- do not use for nut free version)
  • carrots zested on top

Instructions

  1. Preheat oven to 375 degrees.
  2. Shred carrots using your shredding attachment with your food processor or cheese grater.
  3. Add your carrots to a large bowl and add sunflower seed butter, vanilla extract, and honey, mix well.
  4. Then add your eggs and mix into a soupy mess.
  5. Lastly add your coconut flour, baking soda and powder, and the rest of your spices. If you’d like to use raisins and walnuts, add those as well.
  6. Place mixture in your greased donut pan. Mine mixture made 6 donuts.
  7. Bake for 23-25 minutes.
  8. Let cool.
  9. Top donuts off with coconut butter, almonds, and a bit of zested carrot.
  10. Eat em. OMG.

Find it online: https://paleomg.com/carrot-cake-donuts/