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.
-1 cup flour
-3/4 cup light brown sugar (or sub coconut sugar)
-1 stick unsalted butter (softened)
-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!!!