Gluten-Free Carrot Cake Donuts

Preheat the oven to 350 F.

Measure out the almond flour and pour it into a large mixing bowl. Then add the baking soda and baking powder. Sprinkle in the kosher salt and pumpkin spice.

In another bowl, mix eggs, pure vanilla extract, coconut oil and pure maple syrup. Once it’s all mixed together, then fold in the grated carrots and raisins.

Mix the wet and dry ingredients together and … tada! Your terrific batter is ready to be baked!

Grease a standard size donut pan (recipe makes roughly 16 donuts so you may have to do this in batches if you don’t have enough pans) and pour the batter into the donut tin filling each well about 3/4 full. Bake for 15 minutes. If you don’t have a donut pan, you can easily make muffins but just know it may take longer to bake depending on the size of the muffin tin.