Paleo Carrot Cake Donuts

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Carrots

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Drippy nut butter, creamy
  • 2 tbsp Honey, raw

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 Coconut
  • 1/2 cup Walnuts

Found on rachlmansfield.com

Ingredients

• Wet ingredients:
• ¾ cup shredded carrots
• ⅓ cup coconut oil, melted and cooled
• 2 tablespoons raw honey (maple syrup or agave will work)
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• ⅓ cup creamy/drippy nut butter (I used almond butter)
• Dry ingredients:
• 1 and ¼ cup almond flour
• 1 teaspoon baking powder
• Add ins:
• ½ cup walnuts
• shredded coconut
• Optional: frosting of choice (I used a cashew cream)

Directions

• Preheat oven to 350 degrees and grease donut pan well
• While oven heats up, whisk together wet ingredients (I used a Kitchen Aid) until well combined
• Add in dry ingredients and mix well
• Fold in walnuts and shredded coconut
• Bake in oven for 10-12 minutes, or until tooth pick comes out clean
• Let cool for a few minutes then remove from donut pan and enjoy!
• Will stay good in fridge for 5-7 months