Gluten Free Carrot Cake Doughnuts

• 3 Tbsp. butter, melted
• 1/2 c. applesauce
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1 c. baby carrots, finely grated (about 20 carrots)
• 2 eggs
• 1 c. milk (can use dairy free)
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. gluten free flour
• 2 c. old-fashioned or rolled oats, ground

Cinnamon Cream Cheese Frosting

• 8 oz. cream cheese, softened
• 2 - 3 Tbsp. milk or cream
• 1/2 tsp. vanilla
• 1/4 c. powdered sugar
• 1/4 tsp. cinnamon

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the butter, applesauce, brown sugar, maple syrup, vanilla, carrots, eggs, and milk. Next, whisk in the cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and flour. Finally, stir in the ground oats.
• Spray or grease a donut pan. Spoon or pipe batter into each well, filling about 1/2 way. Bake for 18-30 minutes, depending on size of the donuts. You can also use a lined-muffin pan and bake for 28-30 minutes.
• Cinnamon Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the milk/cream and vanilla. Then, beat in the powdered sugar and cinnamon. Once smooth, spread or pipe over cooled doughnuts. Garnish with chopped pecans.