Hello, delicious! This recipe was whipped up by Andrea of @sweet.in.nature for Easter, but we're pretty sure these sunny treats would bless any brunch spread, all year round.  

Carrot Cake Ingredients: 

(makes about 12 doughnuts) 

• 1 cup white flour
• 1 cup oat flour (to make this at home, pulse oats in a food processor or blender) 
• 2 tsp cinnamon 
• 1 tsp ginger powder 
• 1 tsp baking powder 
• 1/2 tsp baking soda 
• Pinch of salt
• 3 flax eggs (1 Tbs ground flax seeds mixed with 3 Tbs water = 1 egg)
• 1/4 cup sunflower or olive oil
• 1/2 cup plant-based milk
• 1 Tbs apple cider vinegar
• 3/4 cup maple syrup 
• 2 cups shredded carrot

Instructions:

1. Mix dry and wet ingredients separately then combine them and gently mix in the shredded carrot.

2. Pour batter into greased donut pan or muffin tin and bake at 350 about 20-25 minutes. Doughnuts should be golden Let cool. 

Cream Cheese Glaze:

• 2 oz. (or 1/4 container) Treeline Plain Cashew Cream Cheese
• 2 Tbs plant based-milk 
• 1 Tbs powdered sugar

After glazing your doughnuts, it's time to decorate! Andrea's version includes crushed walnuts, shredded carrot and pumpkin seeds sprinkled on top.