Gluten-Free Carrot Cake Donuts
Cream Cheese Frosting
  1. Preheat oven to 350 degrees. Add eggs to a large bowl and beat well with a stand mixer or hand mixer.
  2. Add in tahini, coconut oil, vanilla, and maple syrup and beat together.
  3. In a separate bowl whisk together both flours, salt, baking soda, cream of tarter brown sugar and spices.
  4. Slowly add flour mixture into wet ingredients and mix just until combined. Stir in 1 cup of shredded carrots.
  5. 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.
  6. 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.
  7. 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.
  8. For frosting: Beat honey and cream cheese together. Add unsweetened vanilla almond milk.
  9. Spread frosting onto cooled donuts and top with toasted shredded coconut and carrots.