For National Carrot Day, we whipped up carrot cake donuts with Mass Appeal. Check out the recipe today!
Carrot Cake Donuts
1 cup All-Purpose Gluten-Free Flour
1/3 cup Raw Sugar or Coconut Sugar
1 tsp. Baking Powder
¼ tsp. Nutmeg
½ tsp. Ground Ginger
¼ tsp. Ground Cinnamon
¼ tsp. Salt
2/3 cup Nut Milk of Choice (I Used Cashew)
¼ cup Coconut Oil, Melted
1 tbs. Ground Flax Seed
1 tsp. Vanilla Extract
½ cup Carrot, Peeled and Grated
(Optional: ¼ cup Walnuts, Chopped)
Preheat the oven to 350°. Lightly spray donut pan with oil and set aside. In a large bowl combine the flour, sugar, baking powder, salt, and spices. (ginger, cinnamon, and nutmeg.) In a small bowl combine the wet ingredients, coconut oil, flaxseeds, vanilla extract, and nut milk. Pour the wet ingredients into the dry and mix until fully combined. Fold in the carrots and chopped walnuts if using. Scoop 2 tbs. of the mixture into each donut and spread out evenly. Bake for 25 minutes. Let cool in the pan for 5-10 minutes before transferring to a cooling rack.
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