Ingredients

• 1 cup Organic Unbleached White All-Purpose Flour spooned and leveled
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1/3 cup Buttermilk
• 1/4 cup Oil vegetable or canola
• 1/2 cup Brown Sugar
• 1 large Egg
• 1 tsp Vanilla Extract
• 1/2 cup finely grated Carrots

• 3 oz Cream Cheese softened
• 2 Tbsp Butter softened
• 1/2 cup Powdered Sugar
• 1/2 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. Spray a donut pan well with non-stick cooking spray and set aside.
2. In a large mixing bowl, mix together the Organic Unbleached All-Purpose White Flour, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.
3. In a separate mixing bowl, mix together the buttermilk, oil, brown sugar, egg and vanilla until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Add the grated carrots and gently mix them into the batter.
5. Spoon the batter into each cavity of the donut pan, making sure to only fill them 2/3-3/4 of the way full. You should get about 8 donuts, if you have a 6-count donut pan you will need to bake in separate batches.
6. Bake for about 10 minutes at 350°F or until a wooden toothpick inserted into the donut comes out clean. Remove from the oven and cool in the pan for about 5 minutes. Remove the donuts from the pan and transfer to a wire rack to finish cooling.

1. In a mixing bowl, using an electric mixer, beat the cream cheese and butter until smooth. Add in the powdered sugar and vanilla and mix until fully combined.
2. Frost the cooled donuts as desired.