These carrot cake doughnuts are perfect for a brunch feast or a sweet dessert!
Preheat oven to 350°F.
In a mixing bowl, combine soy milk and apple cider vinegar and allow it to sit for 10 to 15 minutes to curdle.
In another large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and sea salt.
In a small bowl, combine the egg replacer powder and water. Add this to the soy milk and vinegar mixture after it has curdled. Then add carrots, sugar, coconut oil, and vanilla extract. Whisk to combine well, then pour this mixture into the dry ingredients. Fold with a spoon or spatula until well combined, but do not over mix.
Spoon the mixture into a doughnut pan. Don't overfill them. They should be just below the top of the pan and you can smooth the top of the batter out with your finger.
Bake the doughnuts for 12 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before glazing, or you could serve them slightly warm with the glaze on the side.
To make the glaze, rinse and drain the cashews from the soaking water. Add them to a high-powered blender with the remaining glaze ingredients and combine until really smooth.
You can pour the glaze into a squeeze bottle with a small nozzle to drizzle the glaze over top of the doughnuts or spoon it into small dishes and serve alongside warm doughnuts.