carrot cake donuts

@_thebalancedplate

These keto friendly carrot cake donuts pleasantly surprised! Super fluffy, not artificial tasting, and fun to eat! I bet you can even fool your non-keto friends into thinking these are regular donuts from your local shop...but better!

ingredients:

• 1 package of scotty's everyday cupcake mix
• 3 eggs
• 6 tbsp melted ghee or dairy free butter
• 1 tbsp monk fruit maple syrup  
• 1/3 cup water 
• 1 tbsp vanilla extract 
• 1/2 cup finely grated carrots, packed 
• 1 tsp cinnamon 
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg 
• 1/3 cup chopped pecans- 2 additional tbsps for topping 
• 1/4 cup raisins + 1-2 tbsp for topping

glaze:

• 1/4 cup sunflower seed butter 
• 1/4 cup monk fruit maple syrup 
• 1/2 tsp vanilla extract
• pinch of sea salt 

instructions

• Preheat oven to 350° F and oil the donut or muffin tins. 
• In a large bowl whisk together the eggs, melted butter, sweetener, water, and vanilla
• Stir in the shredded carrots. Add package of cake mix, spices, and whisk until a smooth batter forms.  Then stir in the pecans and raisins. 
•  Fill each tin 2/3 full, then bake for 11-13 mins or until a toothpick comes out clean.
• Let cool 10 mins, run a knife around the edges before removing to a cooling rack.
•  In a small bowl make the glaze by stirring together the sunflower butter, maple, vanilla, and salt. 
• Gently press the smooth surface of each donut into the glaze and swirl to remove excess. Place on a tray and repeat.
• Sprinkle the tops with remaining chopped pecans and 4-5 raisins on each. Store sealed at room temperature 5 days.

scotty's everyday keto
cupcake & cake mix