Raw Carrot Cake Doughnuts

1/2 cup raisins (optional)

Glaze:
1/2 cup raw coconut butter, warmed to liquid
1 tsp pure vanilla extract
2 tsp raw coconut nectar or raw agave nectar (stevia would even work, just a few drops)
Filtered water as needed

Combine buckwheat flour, coconut flour, sea salt, cinnamon, nutmeg in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, 1 1/2 cups carrot, ginger and coconut nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated.  Add the remaining 1/2 cup carrots and pulse to blend. Mix in raisins.
Shape the batter into 8 doughnuts (it will be sticky, just be careful) and place on a dehydrator sheet.  Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers), then remove from the dehydrator and place in the fridge to cool.
For the glaze, combine all ingredients in a small bowl except water and stir to blend (it may get a little clumpy, but the water will fix it).  Slowly add a little water until it is a glaze consistency, stirring until smooth.  Drizzle over the finished doughnuts, and then place in the fridge for about 5 minutes to set the glaze.  Enjoy!

 *I say not to use store bought coconut flour because it will affect the flavor and quality of the finished product. I find it too dry (it soaks up all the moisture in the doughnuts), and most of it has an off flavor to me (it tastes toasted) that I do not care for.  You can make your own coconut flour in about 30 seconds or less in a high speed blender.  See how here:  https://www.fragrantvanilla.com/p/helpful-things-for-recipes-on-this-blog.html