Gluten-Free Carrot Cake Donuts

• 3 cups Almond Flour
• 1 Tablespoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Pumpkin Pie Spice
• 5 whole Eggs
• 1 teaspoon Pure Vanilla Extract
• 1/4 cups Coconut Oil
• 1/2 cups Pure Maple Syrup
• 3 cups Grated Carrots
• 3/4 cups Raisins

1. Preheat the oven to 350 F.
2. Measure out the almond flour and pour it into a large mixing bowl.
3. Then add the baking soda and baking powder.
4. Sprinkle in the kosher salt and pumpkin spice.
5. In another bowl, mix eggs, pure vanilla extract, coconut oil and pure maple syrup.
6. Once its all mixed together, then fold in the grated carrots and raisins.
7. Mix the wet and dry ingredients together and ... tada!
8. Your terrific batter is ready to be baked!
9. Grease a standard size donut pan (recipe makes roughly 16 donuts so you may have to do this in batches if you dont have enough pans) and pour the batter into the donut tin filling each well about 3/4 full.
10. Bake for 15 minutes.
11. If you dont have a donut pan, you can easily make muffins but just know it may take longer to bake depending on the size of the muffin tin.

flour, baking soda, baking powder, kosher salt, pie spice, eggs, vanilla, coconut oil, maple syrup, carrots, raisins

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-carrot-cake-donuts/ (may not work)