Mini Carrot Cake Donuts

"Cosying up with a cuppa and these mini carrot cake donuts 😋🥕🍩 Lightly spiced, moist, tender and free of refined sugar - they’re literally carrot cake in donut form!🤩Topped with a creamy cashew vanilla frosting and a sprinkle of pecans. Giving me all the Autumn feels 😌🍁🍂I used a mini donut pan but you can easily make these in a regular size donut pan or mini muffin pan🧡Happy Thursday xoxoxoxo . Carrot cake donuts (makes 18 mini donuts) . 1.25 cup plain flour 1.5 tsp baking powder 1/2 cup coconut sugar 1 tbsp cinnamon 1/2 tsp mixed spice 1/2 tsp ground ginger 100g coconut oil, melted 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water) 2/3 cup dairy free milk 1 cup shredded carrot . Vanilla frosting . 1 cup cashews, soaked for an hour in hot water ½ cup full fat coconut milk 3 tbsp maple syrup 2 tbsp lemon juice 1 tsp vanilla powder or extract Pinch of salt 1/4 cup coconut oil, melted 1/4 cup pecans, finely chopped . Heat oven to 180•c and lightly grease your donut pan. Combine all dry ingredients with a whisk, then make a well in the middle. Add in all wet ingredients apart from the carrot, stirring slowly to gradually incorporate the flour. Stir until a very soft dough is formed. Fold through the shredded carrot. Scoop dough into donut pan and smooth out on top. Bake for 10-12 minutes until a toothpick comes out clean. Allow to cool completely before decorating. To make frosting, rinse and drain cashews. Add cashews, coconut milk, maple syrup, lemon juice, vanilla and salt to a high speed blender. Blend on high and after a few minutes, slowly pour in the coconut oil with the blender running. Keep blending until super smooth and creamy. Stir briefly with a spoon before dunking in your donuts. Top with finely chopped pecans."