1. Carrot Cake Doughnuts: Preheat oven to 425°F. Grease regular-size doughnut pan. Whisk together flour, 1/2 tsp cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
2. In separate bowl, whisk together Ripple Vanilla, flax seeds and vinegar; let stand for 10 minutes. Whisk in sugar and coconut oil; stir into flour mixture until blended. Stir in carrots.
3. Spoon batter into prepared pan. Bake for 12 to 15 minutes or until tester inserted in center of doughnuts comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
4. Icing: Stir together Ripple Vanilla, lemon zest, lemon juice and icing sugar; drizzle over doughnuts. Let stand until icing sets. Sprinkle with remaining cinnamon.

TIPS

Add raisins or shredded coconut to batter if desired.