Gluten-Free Carrot Cake Donuts

• Vegetarian

• Produce

  • 1 cup Carrot
  • 1/4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 1 Cream cheese icing
  • 1 1/2 cups Gluten free all purpose flour blend
  • 1/4 tsp Nutmeg
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 2 1/2 tsp Vanilla, gluten-free
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 Carrot cake donuts

• Dairy

  • 3 tbsp Butter
  • 3 tbsp Cream cheese
  • 1/4 cup Greek yogurt
  • 1 1/2 tbsp Milk

Found on grainchanger.com

Description

Ingredients

• ===CARROT CAKE DONUTS===
• ½ cup brown sugar
• ¼ cup sugar
• ½ cup oil
• 2 eggs
• ¼ cup greek yogurt
• 1 ½ teaspoons gluten-free vanilla extract
• 1 cup shredded carrot
• 1 ½ cups gluten-free all purpose flour blend
• ½ teaspoon xanthan gum (omit if your blend already contains it)
• 1 ½ teaspoons cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped pecans + ¼ cup toasted, chopped pecans
• ===CREAM CHEESE ICING===
• 3 Tablespoons butter, softened
• 3 Tablespoons cream cheese, softened
• 1 ½ cups powdered sugar
• 1 teaspoon gluten-free vanilla extract
• 1 ½ Tablespoons milk

Directions

• Preheat the oven to 425 degrees, and lightly spray a donut pan with cooking spray.
• Cream together the sugars and oil. Add in the greek yogurt, eggs, and vanilla, mixing well. Add in the shredded carrot and mix quickly.
• In a large bowl, combine the gluten-free flour, xanthan gum (if necessary), cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet ingredients, mixing well. Add the ½ cup pecans to the batter, and mix just until evenly dispersed.
• Transfer the dough to a piping bag or a large plastic bag with a corner snipped off, and evenly pip the better into the donut pan cavities.
• Bake the donuts at 425 degrees for 5 minutes, then lower the temperature to 350 degrees without opening the oven and bake for another 5-7 minutes, or until slightly golden and cooked through.
• Remove from the oven and transfer the donuts to a cooking rack.
• To make the icing, beat together the softened butter and cream cheese, add in the vanilla, followed by the powdered sugar, and beat until smooth. Add in the milk ½ teaspoon at a time, until the cream cheese frosting is sufficiently thinned out.
• Once the donuts are cool, dip the top side into the cream cheese frosting. Return to the cooling rack and sprinkle the tops of the donuts with the remaining ¼ cup of toasted pecan pieces.
• Enjoy!