Carrot Cake Donuts
All the classic flavors of carrot cake, in donut form!
Equipment
- Box Grater
- Mixing Bowls
- Donut Baking Sheet
- Piping Bag Or any suitable plastic bag
- Whisk
- Cooling Rack
Ingredients
For the Donut Batter
- 1 Cup Flour
- ½ Cup Carrots Peeled and Grated
- ½ Cup Brown Sugar
- 1 Egg Room Temp
- 2 Tbsp Butter Melted
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Cinnamon
- ½ Tsp Ground Ginger
- ¼ Tsp Salt
- ¼ Tsp Nutmeg
- ¼ Tsp Cloves
- ½ Cup Milk
- 1 Tsp Vanilla Extract
- ¼ Cup Toasted Pecans Chopped
For the Cream Cheese Frosting
- 2 Oz. Cream Cheese Softened
- 2 Tbsp Unsalted Butter
- 1 Cup Powdered Sugar
- 1 Tsp Milk
Instructions
Make the Donut Batter
- Preheat your oven to 350°F. Prep your donut pan by greasing it and set it aside.
- Peel your carrots and grate them.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, gloves, nutmeg, and ginger.
- In a mixing bowl, beat together the egg and brown sugar, until combined.
- Add the milk, melted butter, and vanilla, to the egg and sugar, and combine.
- Add the dry mix and stir until just combined.
- Mix in the carrots.
- Divide the batter into the donut pans. I prefer a piping bag, but it can be spooned in or poured however you like. Aim for about half full or slightly more.
- Bake for 12-14 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool for a few minutes, then run your toothpick around the edges to loose them. Remove the donuts from the baking tray and place on cooling rack to finish cooling.
Making the Frosting
- Combine the cream cheese and butter, mixing until smooth.
- Add powdered sugar a little at a time, stirring to mix.
- Add and mix in the milk.
- Dip donuts, or use an icing spatula to ice them.
- Top with your chopped pecans, and enjoy!