Carrot Cake Donuts

• FOR THE DONUTS:
• 1/2 cups Dark Brown Sugar
• 1/2 cups Melted Butter And/or Coconut Oil
• 1 whole Large Egg
• 1/2 cups Milk (any Kind)
• 1/4 cups Crushed Pineapple
• 1 teaspoon Vanilla Extract
• 1 cup Oat Flour/ground Oats
• 1 cup Old Fashioned Rolled Oats
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Coarse Salt
• 1/2 teaspoons Ground Nutmeg
• 1 cup Grated Carrot
• FOR THE COCONUT GLAZE:
• 2 ounces, weight Cream Cheese, Room Temperature
• 1/4 cups Canned Coconut Milk
• 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• Coconut Flakes And/or Crushed Walnuts, For Topping

1. Preheat oven to 400u0b0F. Coat a donut pan with cooking spray.
2. Place brown sugar and melted butter/oil in the bowl of a stand mixer fitted with the paddle attachment. Whisk together until combined. While mixer is running, add egg, milk, pineapple and vanilla extract until combined.
3. In a separate bowl, whisk together oat flour, rolled oats, baking powder, cinnamon, salt and nutmeg until combined. While mixer is running, add dry ingredients into wet ingredients and mix until combined. Fold in grated carrot.
4. Fill donut cups with donut mixture, pressing it down into the cup with the back of a spoon and filling to the top, leaving a hole in the center. Bake in preheated oven for 12-13 minutes, until toothpick inserted in the center comes out clean. Allow to cool slightly, then transfer donuts to parchment paper and allow to completely cool.
5. While donuts bake, prepare coconut glaze. Whisk together cream cheese, coconut milk, powdered sugar and vanilla extract. Place in the refrigerator until donuts are cooled.
6. Coat donuts with glaze, sprinkle with toppings and allow to dry.

brown sugar, butter, egg, milk, ubc, vanilla, oats, baking powder, ground cinnamon, salt, ground nutmeg, carrot, coconut, weight cream cheese, ubc, powdered sugar, vanilla, coconut flakes and

Taken from tastykitchen.com/recipes/desserts/carrot-cake-donuts/ (may not work)