carrot cake donuts
_thebalancedplate
Rated 5.0 stars by 1 users
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
-
donut ingredients:
-
1 package 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
- 1/4 cup sunflower seed butter
- 1/4 cup monk fruit maple syrup
- 1/2 tsp vanilla extract
- pinch of sea salt
glaze ingredients:
Directions
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.