Butterfly Pea Carrot Cake Donuts

A dreamy bite, for your sweet tooth

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About this dish

Isn't Butterfly Pea beautiful?

I created this recipe by combining a taste of carrot cake + a floral glaze that hits all the spots. This is my celebratory recipe for the launch of From the Weeds & I hope you love it! This little donut packs much flavor and is such a great recipe for a no-bake option. Add this to your next gatherings table and enjoy.

I used Anima Mundi's Butterfly Pea Powder for this recipe, which you can receive 15% off by clicking here & using the code SOPHIA15 -

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Butterfly Pea Carrot Cake Donuts

Servings: 7-10 donuts

Ingredients

DONUT MIX

• ½ cup grated carrots

• 2 tbsp minced, small chopped ginger

• ½ cup thinly sliced apple

• 1 cup rolled oats

• ⅓ cup shredded coconut

• ⅔ cup walnuts

• 8 dates

• ½ tsp cinnamon

• ½ tsp nutmeg

• 6 cloves

• ½ tsp salt

• ½-1 tsp allspice

GLAZE

• 1-1/2 tbsp Coconut Butter, lightly warmed by the sun *

• 1 tbsp Butterfly Pea Flower (powdered)

• 1-1/2 tbsp Honey/other sweetener of choice (if using agave, you won't need as much - if using maple syrup, you can keep the measurements the same)

• about 4-5 tbsp Plant milk - to thin your glaze *

Recipe

• pour rolled oats into a food processor and process until broken down into a small bits/ flour like

• add cinnamon, cloves, nutmeg, salt, allspice, walnuts+ coconut flakes & pulse for 10-15 seconds seconds until they break down into crumb like texture

• add in remaining ingredients - apples, carrot, ginger, dates

• process until the mixture begins to form from crumbly to thicker, workable texture

• place donut batter in a bowl and fridge to cool

• add all glaze ingredients into a bowl and whisk until creamy smooth

• place icing in the freezer to harden for 15 minutes

• Then, take batter out of the fridge and eye how many donuts you'd like to create

• portion out the dough accodringly

• shape/mold by hand into donut shapes

• when the glaze has reached a creamy thick consistency grab it from the freezer and spoon out portions to drizzle on top of the donuts. It will begin to melt as it sits on the donuts

• top with coconut flakes, bits of vanilla and other beautifuls

• Store in the freezer until you're ready to enjoy! If creating this for an event/gathering; you will want to keep this frozen until it's time to eat (:

• Thaws quickly

NOTES

- you can squeeze out the excess moisture in your sliced apples + carrots & chopped ginger if you prefer. To do this, just ring them out in your hands by squeezing. This will create a less moist cake.

- I prefer to leave all of the liquid as is!

* the Texas sun melts all butters quickly. If you don't have full sun/heat - I suggest melting your coconut butter in a lightly warmed dish/pot. Use lowest temperates only, to prevent burning.

: As an example - heat a small pot on low flame, remove pot from flame once warmed, set pot on counter, and THEN add your coconut butter into it to melt