Ingredients
For The Donuts:
- 3 tablespoons coconut oil melted, plus extra for greasing the pan
- 1/4 cup raw honey
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/2 cup almond meal 54 grams
- 1/4 cup coconut flour sifted, 22 grams
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 tablespoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely grated carrots
For The Frosting:
- 1 full-fat coconut milk (13-ounce can) chilled
- 2 tablespoons raw honey or to taste
- unsweetened coconut flakes for garnish
Instructions
- Preheat your oven to 350°F and generously rub a donut pan with coconut oil.
- In a large bowl, beat together the melted coconut oil and honey. Add in the egg, egg yolk, and vanilla extract, beating until well combined.
- Add the almond meal, coconut flour, salt, baking powder, baking soda, cinnamon, and nutmeg into the honey mixture and stir until well combined and smooth. Stir in the grated carrots until evenly incorporated. Let the batter stand for 10 minutes to allow the coconut flour to start absorbing the liquid.
- Once the batter has stood, transfer it to a piping bag (or a plastic bag with the corner tip cut off) and pipe the batter into the donut pan cavities, filling them only 3/4 of the way full and leaving a gap around the center for the donut to spread out.
- Bake until golden brown and a toothpick inserted in a donut comes out clean, about 10 minutes. Run a butter knife around the edge of each donut to loosen it, and then let cool in the pan for 30 minutes. Transfer to a wire rack and let cool completely before frosting.
- To make the frosting, flip the can of chilled coconut milk upside down and drain the liquid that rises to the top, leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about 3/4 cup of cream) and mix with the honey until smooth.
- Spoon on top of the donuts, spreading out evenly.
- Garnish with a sprinkle of coconut flakes and serve.