Dairy & Gluten Free Carrot Cake Donut Holes

1/4 cup

Vegan Butter

1 tsp

Vanilla Extract

Pasture-Raised Egg

1/2 cup

Unsweetened Nut Milk

1/3 cup

Carrot Purée {instructions below}

1 cup

1-1 Gluten Free Flour

1/3 cup

Big Tree Farms Brown Coconut Sugar

1/2 tsp each

Baking Powder & Soda

1 tsp

Cinnamon

1/4

tsp Nutmeg

Pinch of Sea Salt⁠

~2 tbsp

Melted Vegan Butter

1/3 cup

Big Tree Farms Brown Coconut Sugar

2 tsp

cinnamon

1/3 cup

Powdered Sugar

1/2 lb

Baby Carrots

Pinch of Sea Salt

For your purée, add carrots to a boiling pot of water with some sea salt. Let them cook for ~20 mins.
Then add the carrots plus roughly 1/3 cup of the water to blender & pulse until creamy. Use + or – water for desired consistency. Set aside.
Preheat your oven to 350°.⁠
In a bowl, use hand mixer to whip the butter & vanilla together.⁠ Then add in the remaining wet ingredients & beat again.
Then, add in your dry ingredients. Evenly mix with a wooden spoon.
Add to a mini muffin pan. I filled up about 23/24 molds. Smoothen out the tops. Cook in the oven for roughly 15-18 minutes.⁠
Then, let them cool for at least 15-20 mins before coating.
While they cool, get your ingredients ready. Melt your butter in a small bowl. In another, add in your sugar + cinnamon mixture. And then in a 3rd bowl, add in powdered sugar.
Dip some donuts into your melted butter, & then the sugar mixture. And then some straight into the powdered sugar. Enjoy!

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