October 02, 2015
Autumn is (slowly) approaching and the time for warm, baked goods laden with spices is upon us, to be enjoyed in the crisper, cooler mornings with a piping mug of black coffee or as a guilt-free afternoon snack to push through the 3 p.m. slump. As a farewell to Thunderbird’s September Bar of the Month, I’ve whipped a Paleo, gluten, dairy, AND refined sugar-free recipe that satisfies all of the above criteria featuring everybody’s favorite comfort food: donuts. Made using our Cashew Fig Carrot Bar’s key ingredients and some sifted almond and coconut flour, these baked donuts lend all of the flavor and satisfaction of a carrot cake, minus the allergens and empty calories that have kept many of us at bay from this timeless favorite.
Paleo Carrot Cake Baked Donuts with Cashew Cream Cheese Frosting
For the donuts: (Makes 8)
Preheat your oven to 350 degrees Fahrenheit. Sift all dry ingredients together in one bowl, and combine all wet ingredients in another. Add the wet ingredients to the dry, mix thoroughly, and then fold in the shredded carrots and figs. Pour batter into donut mold (fill each mold ¾ full), you may have to do 2 rounds if your donut pan only accommodates 6 donuts. Bake for 18-20 minutes or until donuts are golden and a toothpick comes out clean. Remove from oven and allow to COMPLETELY cool before proceeding to frost them.
For the frosting:
Process all ingredients in a food processor or high-powered blender. Once donuts are cool, dip each one into frosting and return to cooling rack to let frosting set. Top each donut with crushed walnuts and shredded coconut, if desired.
If you don’t have a donut pan or have some (inhumane) aversion to donuts, this recipe also works well as a carrot cake loaf.