Carrot Cake Donuts
These carrot cake donuts with coconut cream icing are delicious and easy to make.
Servings: 6
Calories: 305kcal
Ingredients
Wet Ingredients
- 1/2 large cooked sweet potato
- 1/3 cup coconut oil
- 2 eggs sub for flax eggs (2 tbsp of ground flax seeds mixed with 4 tbsp of filtered water)
- 1/2 cup nut milk Adjust the amount based on batter consistency
Dry Ingredients
- 1/2 cup Almond Flour
- 1 tbsp Coconut Flour
- 1 tsp Baking Soda
- 2 tsp pumpkin pie spice
- 1 tsp cardamon
Additional Ingredients
- 1/4 cup shredded carrots
- 1 pinch fresh ginger optional
- 1/4 cup chopped pecans
Instructions
- In a mixing bowl, combine together all the wet ingredients
- In a separate bowl, whisk together the dry ingredients. Incorporate the dry ingredients to the wet ingredients. Combine until well mixed.
- Fold in additional ingredients.
- Pour into a non stick donut pan or loaf pan (The one I use is under "Shop My favorite"
- Bake 350 F for 25 min
- Melt 1/2 cup coconut butter and pour on top the cooled donuts. Sprinkle some more shredded carrots and pecans to garnish.
- Once completely cooled, store in the fridge or freezer. ENJOY
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 12g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Cholesterol: 3mg | Sodium: 271mg | Fiber: 3g | Sugar: 2g