Baked Carrot Cake Donuts


For the Donuts

1/4 cup unsalted butter, melted

1/4 cup oil

3/4 cup sugar

1 cup milk

2 large eggs

2 teaspoons vanilla

2 large carrots, peeled and shredded (about 2 cups)

2 2/3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

a pinch of nutmeg

For the Frosting

½ package cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla

1 cup powdered sugar

Shredded sweetened Coconut for topping.

For the Donuts

Preheat your oven to 425 and spray donut pans with olive oil spray, then set aside.

In a bowl, stir together butter and oil, then whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined, then sir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg, then stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7 to 8 minutes, until a toothpick comes out clean.

Let cool for 5 minutes before removing to a wire rack to cool completely.

For the Frosting

In a bowl, beat together cream cheese, butter and vanilla on high speed until smooth.

Add powdered sugar and beat until smooth, 4 to 5 minutes.

Spread on cooled donuts and decorate as desired (We used toasted coconut!). Enjoy!
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