Yields 6 donuts
2 large carrots (about 3/4 cup)- peeled and grated
1/4 cup white whole wheat flour + 3 tablespoons (Organic King Arthur's)
1/4 cup all purpose flour + 3 tablespoons
1/4 cup rolled oats
1 heaping tablespoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1 tablespoon whole milk
3 tablespoons unsalted butter- room temperature
1 tablespoon coconut oil
1/4 cup brown sugar
1 teaspoon vanilla extract
Add-ins: chopped pecans, chopped walnuts, raisins (I added pecans and raisins)
Toppings: chopped pecans, chopped walnuts, shredded coconut
3 oz cream cheese- room temperature
1/3 cup + 2 tablespoon powdered sugar
1-2 tablespoons milk
Preheat the oven to 350 degrees.
Place the room temperature butter, coconut oil, and sugar in a stand mixer.
Turn the mixer on high and cream until smooth, about 1 -2 minutes.
Meanwhile grate the carrots in a separate bowl.
Scrape down the sides of the stand mixer, add the milk, egg, and vanilla extract.
In a separate bowl, add all the dry ingredients.
With the mixer on low add the dry ingredients until a batter is formed.
Then fold in the grated carrots and any of the add-ins.
Dollop the batter into the donut pan.
Bake for 8-10 minutes.
Remove the pan from the oven and allow the donuts to cool in the pan for about 5 minutes.
Then carefully flip them onto a cooling rack.
While the donuts cool prepare the icing.
In stand mixer with the paddle attachment, add all the icing ingredients.
With the mixer on high, mix until smooth.
Once the donuts have cooled, evenly pour the icing on the donuts.
Top with your desired toppings and enjoy!