Paleo and gluten-free carrot cake donuts. These donuts are a favorite to bake and are delicious, especially with a melted coconut butter icing. The author suggests a cream cheese frosting with chopped nuts for next time.
Preheat oven to 350F. Whisk 2 eggs, then add in 1 cup almond flour, 3 tbsp maple syrup (or honey), 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1 tsp vanilla, 1 tsp baking powder, 1/2 cup shredded carrots, and 1/4 cup chopped pecans (optional). Mix everything together well. Add the batter to a greased donut pan, filling about 3/4 of the way. Bake for 18-20 minutes. The recipe makes 7 donuts.
For the icing, you have two options:
Paleo option: 1/4 cup coconut butter melted and mixed with 2 tbsp maple syrup.
Other option: 1/2 cup powdered sugar + 2 tsp almond milk mixed together.
Let the donuts cool completely before adding the icing!
