Wow! Whole food, sugar- and wheat-free, fat-free…but not taste-free! I was amazed that a few dates and a bunch of raisins were all that was sweetening these donuts. I did bust out the doughnut pans to make these–have you made the basic vegan donut yet?–but I think I will use muffin tins next time. Although the Happy Herbivore carrot cake cupcakes are still my fave (they were my birthday cupcakes, after all!), these are an even healthier alternative.
These are from Cathy over at Straight Up Food, and she includes an icing recipe at the link if you want to make these more decadent.
Whole Food Carrot Cake Donuts
5 Medjool dates, pitted and chopped
1/4 cup raisins (golden or brown)
1/2 cup water
1 3/4 cup rolled oats (I used old-fashioned)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/4 tsp ground clove
1/2 of a ripe banana, diced
1 cup almond milk
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients.
Blend the oats in a high-speed blender until it resembles flour. Add the baking powder, soda, cinnamon, nutmeg and clove, and mix.
Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth. Add the banana and non-dairy milk and blend.
Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts.
Spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes