Carrot Cake Baked Doughnuts with Cream Cheese Frosting


These carrot cake doughnuts are so tasty that they almost disappeared before I could take a picture of them! The moist, cinnamon spiced cake is topped with a luscious, creamy frosting and although my family enjoyed them for dessert, they would make an equally delicious Easter breakfast! I love that they are not only baked (no hot oil to worry about with the munchkins running around!), but eggless... so I have one less ingredient to worry about!

Carrot Cake Baked Doughnuts with Cream Cheese Frosting
Makes 8 large or 2 dozen small

6 tablespoons brown sugar, packed
3 tablespoons oil
1/2 cup milk
1/2 teaspoon vinegar
1 teaspoon vanilla
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2/3 cup shredded carrot

2 tablespoons butter, softened
3 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees, spray doughnut pans with cooking spray, and set aside.
2. Pour milk into a measuring cup, add vanilla and vinegar, stir, and set aside.
3. In a large mixing bowl, stir together the brown sugar and oil, pressing out any lumps.
4. In another bowl, measure out the remaining dry ingredients and stir to combine.
5. Alternate gently stirring the wet and dry ingredients into the oil and sugar mixture.
6. Once a batter forms, stir in shredded carrot and spoon into doughnut pan. (Don't fill more than 1/2 full or they won't look like doughnuts!) Bake for 10-12 minutes for regular doughnuts or 8-10 minutes for mini doughnuts.
7. After removing from the oven, cool in the pan for about 5 minutes before turning out onto a cooling rack until completely cool.
8. Beat together frosting ingredients until smooth, frost cooled doughnuts, and enjoy immediately!

(Adapted slightly from Lauren's Latest)

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