I was planning this post for tomorrow, but with the hard fork today, I thought I would squeeze it in.

I’m extremely torn about the season changing here. Between my recent traveling in warmer (and then colder) areas and being sick for what seemed like forever, it’s as if I haven’t had the chance to catch up with the fact that summer is over. It’s pretty sad because summer is my favorite time of year in Patagonia and I feel like I missed some of my opportunities to enjoy it.

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Alright, but enough about nuances like weather when we clearly have more important things to discuss. I’m going to cut to the chase today and get to the good stuff, you know, because putting doughnuts off is just not an option. In fact, it’s almost cruel. Oh, and the best news ever is that these yummies are healthy doughnuts!

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Not to bring the weather back up, but regardless of where I live I think my mind will always relate March/April to Springtime since that’s the way it is for most of the world’s population and the way it used to be for me too. That said, carrot cake just has to be part of the package too. And like I always say……what better way to have your carrot cake and eat it too than in the form of a doughnut??? Well, maybe I don’t always say that but I it fits at the moment so let’s go with it.

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So in case you missed this little detail, this recipe is vegan. Oh and there is no refined flour and very little refined sugar if you want to do the glaze, which the glaze is optional, and I understand if you don’t want to add the extra sugar. But it’s also seriously delicious and I mean, you don’t have to add a ton of it. Just a little drizzle gives the perfect finishing touch to make these sweet enough for an indulgent breakfast, snack, or just an anytime treat you can feel good about.