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.
In a small sauce pan add all the ingredients. Whisk together over low heat until melted. Dip cooled donuts or muffins into the frosting.
Recipe Notes
Since this recipe is coconut oil based it will never fully harden, but will stiffen up quite a bit depending on how much it is heated. It is easiest to dip and spread when it is warm. I allow the extra to cool fully and form it into balls and refrigerate for homemade truffles.
To steam the milk: Place in a microwave safe mug for 45 seconds or until hot, or you can warm in a small sauce pan on the stove until warm. Do not allow milk to boil.
Combine all ingredients in a blender. Blend ingredients together for 5-10 seconds, carefully since steam will expand. Pour into a coffee mug. Enjoy!
If you are a matcha newbie, I recommend getting the Matcha Green Tea Latte powder from Trader Joe's and skipping the maple syrup. The Matcha adds an amazing flavor but if you don't have any on hand, you can brew the green tea of your choice and sub it for the milk in the recipe.
Place all ingredients except milk into a large bowl. Start by adding 1/4 cup of milk and mixing all ingredients together. Depending on how much water is retained in the potatoes will influence how much milk you will need. Add additional milk up to 3/4 cup. Batter should be thick.
Pour batter into waffle iron, wait to cook. Remove immediately and serve warm. Or allow to cool and put into freezer bags for busy mornings. Cooked frozen waffles can be reheated in a toaster.
Recipe Notes
To make sweet potato puree: You will need 1-2 medium sized sweet potatoes. Wash and peel sweet potatoes. Place prepared potatoes in a medium size pan, cover with water, and place on the stove. Bring pan to a boil and continue to boil until the sweet potatoes are tender when pierced with a fork, about 20 minutes. Cut sweet potato just enough to put into a food process or blender. Add a little bit of reserved water until sweet potatoes are creamy.
