Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
Meanwhile, line baking sheet with aluminum foil, spread remaining shredded carrots on and bake for 5-10 minutes, add shredded coconut and bake for another 5 minutes until toasted.
For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.
Place the spinach or kale in a small microwave safe bowl with 1 tablespoon water. Microwave for 30-60 seconds. If you are using frozen spinach or kale it should be thawed, if you are using fresh it should be slightly wilted.
In a mini food processor, or blender mix egg, milk, prepared spinach or kale (see step 1) and banana until greens are finely shredded.
Pour into a medium bowl and add remaining ingredients. Mix until incorporated, but do not over mix. The texture should be very thick.
Pour batter into prepared donut pan. Bake 15 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for a few minutes before removing from pan.
Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
Add in coconut butter, coconut oil, vanilla and maple syrup and beat together.
In a separate bowl whisk together both flours, salt, baking soda, and cinnamon.
Slowly add flour mixture into wet ingredients and mix just until combined.
Spray donut pan with non-stick spray. For best results, spoon batter into pan, or place batter in a large ziplock bag and snip off a corner to pipe batter into the donut pan.
Place pan in oven and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from oven and allow to cool for a few minutes before removing from pan.
Meanwhile, in a small pan add ingredients for ganache. Wish together over low heat until melted. Top donuts immediately. Note: If ganache is too thick, it has been cooked at too high of heat.
Top with optional ingredients such as sprinkles, or coconut flakes.
Recipe Notes
Coconut Butter: Coconut butter is more similar to peanut butter than real butter. You can purchase coconut butter pre-made, or you can easily make it, but adding unsweetened coconut flakes to a food processor. Process the flakes until a butter-like texture begins to form. You may need to scrape down the sides as this texture change takes place, this will take approximately 3 minutes.
Lavender: Dried lavender needs to be ground down to a powder before incorporating into ganache, this can be done with a coffee grinder or other small processor.
