Carrot Cake Donuts

These GF Carrot Cake Donuts are sweetened only with fruit, but you’d never know! My kids love them for breakfast,
snack, and dessert, and I love that I can make them easily in the blender!
Carrot Cake Donuts
Ingredients:
For the donuts:
🥕2 medium overly ripe bananas (1 1/2 cups mashed)
🥕2/3 cup raisins
🥕1/2 cup applesauce
🥕2 tablespoons coconut oil
🥕1 teaspoon vanilla
🥕2 eggs
🥕2 1/2 teaspoons cinnamon
🥕1/2 teaspoon ground ginger
🥕1/4 teaspoon nutmeg
🥕1 teaspoon baking powder
🥕1 teaspoon baking soda
🥕1 1/2 cups oat flour (or 2 cups blended old fashioned oats)
🥕1 1/2 cups shredded carrots (I blend 2 peeled carrots in my blender before starting)
For the icing:
🥕4 oz vegan (or regular) cream cheese
🥕1 1/2 tablespoons date (or maple) syrup
Directions:

1. Preheat the oven to 350 degrees F. Grease a donut pan. Using a silicone donut pan will make removal easier. If
   shredding carrots in the blender, blend now and then put to the side.
2. Blend together the bananas, raisins, applesauce, coconut oil, and vanilla until smooth. Blend in the egg.
3. Add the remaining ingredients and blend on low until mixed together.
4. Distribute the batter evenly into the 12 donut molds. Bake for 23-25 minutes, or until a toothpick comes out clean.
5. While the donuts are baking, make icing, if desired, by mixing together the cream cheese and syrup in a small
   bowl. Microwave for 20 seconds, or until melted.
6. Once cooled, remove the donuts from the pan and dip in the melted icing. Sprinkle on crushed nuts (I used
   @nutsolaofficial), if desired. Enjoy!