Carrot Cake Donuts (Vegan, Gluten Free)

Preheat the oven to 400℉. Generously grease a 6 hole donut pan with vegetable oil.
In a medium sized bowl mix the dry ingredients – almond flour, oat flour, potato starch, cane sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and sea salt. Stir until there are no clumps.
Finely shred a carrot. Use you hands to squeeze out the excess water. Set aside.
In a small bowl or measuring cup mix the wet ingredients – almond milk, club soda, oil and vanilla extract. Pour the wet ingredients into the dry and stir until just mixed. The batter should be quite moist and slightly lumpy. Add the shredded carrots and fold in until just mixed. Be careful not to over mix.
Spoon or pipe the batter into the donut pan. Smooth out the top of the batter.
Bake for 15 minutes, until a toothpick inserted comes out clean. Let them cool in the pan for about 10 minutes. Flip the donut mold upside down and tap to release the donuts. They usually fall out on their own but if they're being stubborn gently use a butter knife to loosen the donuts from the pan. Place them on a cooling rack.

Add the icing sugar into a small bowl that is wide enough to dip a donut. Whisk in the melted butter and vanilla extract. Add the almond milk a bit at a time and whisk until smooth. I like the icing to be quite thick so I use just under 3 tablespoons of milk. If you want a thinner glaze add more milk.
Dip the cooled donuts into the icing and place back onto the cooling rack. Sprinkle the donuts with cinnamon. Peel and slice a small carrot into small triangles for the garnish. Place on top with a bit of rosemary to make the mini carrots. The donuts are best eaten the same day. The texture of the donuts becomes softer and more crumbly the next day. Enjoy!