Baked Carrot Cake Donuts
Baked Carrot Cake Donuts: An Easter classic gets a makeover! Bring dessert to the breakfast table with these trendy baked donuts! Whether it’s for Easter Brunch, an on the go breakfast or a lunch box surprise you can’t go wrong with these fun Spring donut treats!
How to Make Baked Carrot Cake Donuts
- CARROT CAKE BAKED DONUT INGREDIENTS (full printable recipe below)
- ALL-PURPOSE FLOUR: Your favorite brand will do.
- BAKING POWDER AND BAKING SODA: The combination assists in the perfect rise.
- SALT: Without salt the donuts will taste flat.
- SPICES: To create the traditional carrot cake flavor.
- UNSALTED BUTTER: Flavor and moisture.
- BROWN SUGAR: Caramel sweetness.
- LARGE EGG: To help bind the ingredients.
- VANILLA: Sweet Flavor.
- SOUR CREAM: Creates a tender batter also for flavor. Buttermilk would work here too.
- CARROTS, RAISINS AND WALNUTS: Flavor, moisture and crunch.
How to Make The Cream Cheese Glaze
- In a small mixing bowl beat together the cream cheese, butter and salt until light and fluffy.
- Beat in the confectioners’ sugar; add the milk and beat until smooth.
- Dip cooled donuts in the frosting and sprinkle with chopped walnuts.
Delicious Homemade Donuts WITHOUT the Mess!
How to Store Baked Carrot Cake Donuts
- As with just about any donut, they are best the day they are made.
- If you have leftovers, keep them are room temperature for a few days or refrigerate for 1 week.
- Store in a single layer to keep the glaze from sticking and so the glaze doesn’t get smashed.
MORE BAKED DONUT RECIPES
Yield: Makes 12 Donuts
Baked Carrot Cake Donuts
Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
An Easter classic gets a makeover! Bring dessert to the breakfast table with these trendy baked donuts! Whether it's for Easter Brunch, an on the go breakfast or a lunch box surprise you can't go wrong with these fun Spring donut treats!
Ingredients
For the Donuts:
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 1 large egg
- ¼ teaspoon vanilla extract
- ¼ cup sour cream
- ½ cup finely shredded carrots
- ¼ cup raisins
- ¼ cup walnuts, chopped
For the Cream Cheese Frosting:
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- pinch of salt
- ¼ cup powdered sugar
- 2 tablespoons milk
- ¼ cup walnuts, chopped
Instructions
For the Donuts:
- Preheat oven to 375°.
- Lightly spray with non stick cooking spray TWO 6-cavity donut pans (if you don't have two, just wait and let the pan cool completely before baking the second batch).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon , nutmeg and cloves.
- In a large mixing bowl beat together the butter and brown sugar until light and creamy.
- Beat in the egg, vanilla and sour cream.
- Gradually add the flour mixture; mix in the carrots, raisins and walnuts just until combined.
- Fill each donut cavity HALF full with the batter.
- Bake 10 to 12 minutes or until a toothpick inserted into the donut comes out clean.
- Cool 5 minutes in the pan and then transfer to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- In a small mixing bowl beat together the cream cheese, butter and salt until light and fluffy.
- Beat in the confectioners' sugar; add the milk and beat until smooth.
- Dip cooled donuts in the frosting and sprinkle with chopped walnuts.
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