Carrot Cake Baked Donuts w Cream Cheese Frosting

Ingredients List

  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil
  • 3/4 cup granulated sugar 150g
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 large carrots peeled and shredded (about 2 cups)
  • 2 2/3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • pinch of nutmeg
  • Cream Cheese Frosting:
  • 4 ounces light cream cheese, room temperature 1/2 package
  • 1/4 cup unsalted butter room temperature
  • 1/2 teaspoon vanilla
  • 1 cup powdered icing sugar

 Directions

Donuts:
Preheat the oven to 425 degrees F and lightly grease your donut pans. Set aside.
In a large bowl, stir together butter and oil. Add sugar and whisk until combined.
Add milk, eggs, vanilla and whisk until combined. Stir in carrots.
Add flour, baking powder, cinnamon, salt, baking soda and nutmeg and stir just until combined.
Spoon or pipe batter into prepared pans, about 3/4 full.
Bake for 7-8 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing to a wire rack to cool completely.

Cream Cheese Frosting:
In a large bowl, beat together cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until smooth — this might take 4-5 minutes but it will come together!
Spread on cooled donuts and decorate as desired (I used toasted coconut!). Serve.
Leftovers may be stored in the refrigerator up to 3 days or in the freezer up to 3 months

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