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
- 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
Instructions
- 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.
- Blend together the bananas, raisins, applesauce, coconut oil, and vanilla until smooth. Blend in the egg.
- Add the remaining ingredients and blend on low until mixed together.
- Distribute the batter evenly into the 12 donut molds. Bake for 23-25 minutes, or until a toothpick comes out clean.
- While the donuts are baking, make icing, if desired, by mixing together the cream cheese and syrup in a smallbowl. Microwave for 20 seconds, or until melted.
- Once cooled, remove the donuts from the pan and dip in the melted icing. Sprinkle on crushed nuts (I used@nutsolaofficial), if desired. Enjoy!