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1. Preheat your oven to 350 F and generously rub a 6-count standard size donut pan with coconut oil.
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2. In a large bowl, beat together the melted coconut oil and honey. Add the egg, egg yolk and vanilla extract and beat until well combined.
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3. Add the almond meal, coconut flour, salt, baking powder, baking soda, cinnamon and nutmeg into the honey mixture and stir until well combined and smooth. Stir in the grated carrots until evenly incorporated. Let the batter stand for 10 minutes to allow the coconut flour to start absorbing the liquid.
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4. Once the batter has set for 10 minutes, transfer it to a piping bag (or a Ziploc back with the tip cut off) and pipe the batter into the donut cavities, filling them only 3/4 of the way full and leaving a gap around the center for the donut to spread out.
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5. Bake until golden brown and a toothpick inserted in a donut comes out clean, about 10 minutes. Remove from oven.
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6. Run a butter knife around the edge of each donut to loosen it, and then let it cool in the pan for 30 minutes. Transfer to a wire rack and let it cool completely before frosting.
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6. To make the frosting:
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7. Flip the can of refrigerated coconut milk upside down and drain out the liquid that rises to the top (use that for another recipe), leaving the thick layer of coconut cream. Scoop the cream into a medium bowl (you should have about 3/4 cup of cream) and mix with the honey until smooth.
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8. Spoon on top of the donuts, spreading out evenly.
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9. Garnish with a sprinkle of coconut flakes and serve
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Notes:
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1. Gluten-free baking really requires perfect measurements, so weighing out your flours is highly recommended.
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2. Making sure to chill the coconut milk for 24 hours is essential, or else the liquid and the coconut cream do not separate properly.
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3. The honey in the frosting can cause the coconut cream to slightly yellow, so the donuts are best frosted right before serving.
