Carrots and Ginger an Improv Challenge

Happy Thursday one and all.

Today is the reveal day for the monthly Improv Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker.

The two ingredients we were challenged with was carrots and ginger.

As soon as I heard this I knew exactly what I wanted to make, and then I modified it.

Carrot Donuts with Ginger Turbinado Sugar

1 3/4 C all-purpose unbleached flour
1/3 C sugar
2 tsp baking powder
1/4 tsp salt
1 flax egg (1 Tbsp ground flax meal & 3 Tbsp water whipped)
3/4 almond milk
1/2 C unsweetened applesauce (I used homemade)
3/4 C grated carrots

Combine all of the ingredients together.  If you really want to put all of your dry ingredients in one bowl and mix and then put all of your wet ingredients in another bowl AND then combine the two you can.  I just don't possess a ton of patience and so I combine everything into one bowl.

You can spoon your dough directly into your greased donut pan, OR

You can scoop it into a plastic bag, nip the tip, and pipe the dough into your pan (it just makes it a little neater as long as your tip wasn't nipped too big).

I know I just said I didn't have any patience but I did pipe the dough.

To give the donuts a little extra zing I combined some fresh ginger and turbinado sugar for a couple of days.

The sugar was sprinkled on top of the donuts just before I put it in the oven.

Bake at 400 degrees for 10-12 minutes.

For a little extra love I added a vegan buttercream on top.

1 Tbsp Earth Balance softened
1 tsp almond milk
a tiny splash of vanilla extract
powdered sugar (add enough for your desired thickness)

The result was pure deliciousness and not much guilt.

Be sure to check out the other wonderful creations my fellow bloggers have come up with. 

Oh and also I would like to announce the winner of my Food Should Taste Good giveaway.  The lucky comment was # 33 from Maggie who write the fantastic blog Kitchie Coo.

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