The cream cheese frosting is slightly sweetened. A great match with carrots!

 

Ingredients

• 1/2 cup oat flour [ground in a blender from oat groats or steel cut oats]
• 1/2 cup brown rice flour
• 3 tbsp unsweetened shredded coconut, ground in a blender
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 tbsp cinnmaon
• 1/3 cup natural cane sugar
• 2 tbsp canola oil
• 2 large eggs
• 2 tbsp unsweetened applesauce
• 1/2 cup pineapple juice
• 1.5 tsp vanilla extract, divided
• 1/2 cup finely grated carrot, slightly packed
• 1/4 cup cream cheese, at room temperate
• 2 tbsp honey
• optional: unsweetened shredded coconut to top

 

 

Directions

1. Preheat your oven to 350 degrees + grease your donut pan or use a silicone donut pan.
2. In a medium sized bowl mix together the oat flour, brown rice flour, ground coconut, sugar, cinnamon, salt + baking powder.
3. In a small bowl, whisk together eggs, juice, 1 tsp vanilla extract, oil + applesauce.
4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
5. Fold in the shredded carrot.
6. With a spoon, spatula, or piping bag, transfer the batter to your greased pan leaving a little room at the top.
7. Bake for 16-18 minutes.
8. Test with a toothpick for doneness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be lightly browned and it will spring back when you press it lightly.
9. Let them cool in the pan for 5min then turn out onto a cooling rack.
10. Whisk together the cream cheese, honey and 1/2 tsp vanilla.  Spread onto the warm donuts.  Top with coconut.
11. Store in the fridge covered once cooled.

 

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