Gingerbread Carrot Cake Donuts

These Gingerbread Carrot Cake Donuts are a wonderful breakfast or dessert. This holiday recipe is vegan, gluten-free, healthy, and refined sugar-free. The donuts are oven-baked, not deep fried!

📝 Ingredients

• 3/4 cup rice flour
• 1/4 cup tapioca flour (or cornstarch)
• 1/2 cup almond flour ((*see notes))
• 7 tbsp Xylitol (or Erythritol or regular sugar (*see notes))
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/3 tsp ground ginger
• 1/4 tsp allspice
• 1 1/2 cups carrot (finely grated (1 medium-sized))
• 1/3 cup coconut milk (canned (*see notes))
• 1 chia egg ((1 tbsp ground chia seeds + 3 tbsp water))
• 1/2 tbsp lime juice (or lemon juice)
• 1 tsp molasses
• 1 tsp vanilla extract
• 5-6 tbsp Erythritol (or icing sugar)
• 2 tbsp nut butter (or seed butter of choice (*see notes))
• 1-2 tbsp plant-based milk (or cream)
• crushed nuts (or seeds (optional))

👨‍🍳 Instructions

1. 1In a small bowl, mix the ground chia seeds and water with a whisk, set aside for 2-3 minutes. Meanwhile, put all dry ingredients in a big bowl and stir until there are no clumps.
2. 2Add all wet ingredients into the dry ingredients and stir with either a whisk or an electric hand mixer until the mixture is combined.
3. 3Grease a donut mold with oil or vegan butter and fill in the batter.
4. 4Bake in the oven at 375 degrees F (190 degrees C) for about 15-18 minutes and let the donuts cool.
5. 5Put the Erythritol in a food processor or electric coffee/spice grinder and blend until it's a fine powder. You can use icing sugar instead of Erythritol. Put it into a small bowl, add the nut butter (or seed butter of choice) and plant-based milk and mix with a whisk. If the frosting is too thick add more milk. If it's too thin add more of the Erythritol/icing sugar.
6. 6Frost the donuts and top them with crushed nuts or seeds of choice. Enjoy! Store leftovers in the fridge.