Dessertsbiggerbolderbaking4.7
Carrot Cake Donuts
Could baked donuts be better than fried? They are when you make these sweet, delicious Carrot Cake Donuts with cream cheese glaze and no donut pan required!
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
- skillet
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
In a large bowl whisk together the milk, vinager, cooled melted butter, honey, sugar, egg and vanilla.
(1 1/2oz/ 45g) butter, melted3 tablespoons(5oz/150g) all purpose flour1 cuphoney2 tablespoons(2oz/60g) butter4 tablespoonslarge egg1
3
Once all of the wet ingredients are combined add in the grated carrot.
4
Next add the flour, baking powder, cinnamon, ginger and nutmeg and salt.
(1 1/2oz/ 45g) butter, melted3 tablespoons(5oz/150g) all purpose flour1 cupbaking powder1 teaspoon(2oz/60g) butter4 tablespoons
5
Grease a donut pan (or make your own) then fill a piping bag or plastic bag with the tip snipped off with the carrot cake batter.
6
Pipe the batter evenly into the pan, filling each about 2/3 of the way full.
7
Bake for ⏱️ 10-12 minutes or until golden brown. Allow to cool for ⏱️ 1 minute before turning out the pan to remove donuts. Place donuts on a cooling rack.
8
Meanwhile prepare the glaze. In a microwavable bowl, melt the butter.
9
Whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the bowl, add in the vanilla extract and stir until you have a smooth glossy frosting. Set aside.
(1 1/2oz/ 45g) butter, melted3 tablespoons(5oz/150g) all purpose flour1 cuppure vanilla extract1 teaspoon(2oz/60g) butter4 tablespoonsvanilla extract1 teaspoonFrosting
10
Toast the coconut over low heat in a skillet until lightly browned then set aside
11
Once donuts have cooled completely (about ⏱️ 15-20 minutes) dunk each donut in the frosting, then turn in a circle to ensure half the donut is liberally frosted.
(1 1/2oz/ 45g) butter, melted3 tablespoons(5oz/150g) all purpose flour1 cupFrosting(2oz/60g) butter4 tablespoons
12
Place on a cooling rack and sprinkle with toasted coconut
13
If storing leftovers, lightly cover if at all.
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