Baked with fresh, grated carrot, these gluten-free and vegan Carrot Cake Ginger Donuts are a light yet indulgent treat. Perfect for Easter or Mother’s Day, they’re a delightful twist on tradition without the guilty aftermath of fried donuts.

ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup cane sugar
• 1 teaspoon baking powder
• 1 teaspoon The Ginger People® Minced Ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2/3 cup almond milk
• 1/4 cup coconut oil, melted
• 1 tablespoon ground flaxseeds
• 1 teaspoon vanilla
• 1/2 cup carrot, peeled and finely grated
• 1/4 cup The Ginger People® Crystallized Ginger, chopped

frosting

• 4 ounces vegan cream cheese
• 1/2 cup powdered cane sugar, sifted
• 2 tablespoons vegan butter
• 1/4 cup The Ginger People® Crystallized Ginger, chopped

directions

1. Preheat oven 350°F. Spray or brush a donut pan with oil.
2. In a bowl, combine flour, sugar, baking powder, nutmeg and salt.
3. In another bowl mix your liquids: Minced Ginger, almond milk, coconut oil, flaxseeds and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until fully combined.
5. Fold in carrots and Crystallized Ginger.
6. Divide batter equally in each section of the donut pan. Bake for 25 minutes. Allow to cool for about 10 minutes, then transfer to a cooling rack.
7. While donuts are cooling, use a food processor to blend cream cheese, powdered sugar and butter until smooth. Scrape down the sides as needed. In a separate bowl, pour the chopped Crystallized Ginger.
8. When the donuts have cooled, dip them top down into the frosting and twist to coat the top.
9. Dip the donuts frosting side down into the bowl of chopped Crystalized Ginger and press down lightly.
10. Serve warm or freeze in an airtight container up to 3 weeks.