©2017 by Bailey Sophia

Carrot Cake Donuts

April 26, 2018

My dad's favorite cake and birthday dessert of choice is carrot cake. When dreaming up what type of donuts I wanted to create for the blog I was inspired by him + eager to please one of my favorite two taste testers. I was first thinking of going healthy with it. Carrots are a vegetable after all... I then realized these donuts just aren't the same without that cream cheese frosting. That rich, satisfying flavor of carrot cake didn't come through. So, I went with it! I made a quick and easy frosting and it made all the difference. If you're a fan of pecans or walnuts, feel free to crush them up, throw them on a baking sheet and bake them for the last 5 minutes with the donuts. Toss them on top of the icing for crunch!

 

 

I N G R E D I E N T S

 

Makes 12 donuts.

 

Donut

-1 cup flour

-3/4 cup light brown sugar (or sub coconut sugar)

-1 stick unsalted butter (softened)

-1 egg

-2/3 cup almond milk (or milk!)

-1/2 tsp vanilla

-1/2 tsp cinnamon

-1/2 tsp nutmeg

-1/2 tsp baking soda

-1/2 tsp baking powder

-1/2 tsp salt

-3/4 cup shredded carrot

 

Cream Cheese Frosting

-1/2 stick unsalted butter

-8 oz cream cheese

-1 1/2 cup powdered sugar

 

 

R E C I P E

O N E – Preheat oven to 350 degrees.

T W O – Mix dry ingredients into a bowl.

T H R E E – Add wet ingredients to dry and mix well with a hand mixer.

F O U R – Grease w coconut oil and pour into donut pan.

This is mine -> DONUT PAN

F I V E – Bake for 12 minutes or until golden.

S I X – While the donuts are baking, combine frosting ingredients in a bowl.

S E V E N – Refrigerate frosting until donuts are done and cooled!

E I G H T – Lather on that goodness and enjoy!!!

 

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