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Baked cake donuts

Baked carrot cake donuts

petro
Enjoy the delicious combination of carrot cake and donuts with baked carrot cake donuts! Perfect for a sweet treat or an afternoon snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 9 donuts
Calories 281 kcal

Equipment

Ingredients
  

For the donuts

  • ½ cup carrots peeled and grated
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ ground ginger
  • ¼ ground nutmeg
  • ¼ ground cloves
  • ¼ salt
  • 1 egg
  • ½ cup light brown sugar
  • ½ cup milk any milk of your choice
  • 2 tbsp coconut oil
  • ½ tsp vanilla extract

For the frosting

  • 2 oz. cream cheese softened
  • 2 tbsp unslated butter
  • 1 cup powdered sugar
  • 1.5-2 tsp milk any milk of your choice
  • ¼ cup walnuts
  • ¼ cup pecans

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease your donut pan with a nonstick spray. Peel and grate your carrots.
  • In a medium bowl whisk together your flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Set aside.
  • In a large bowl, mix the egg and brown sugar with a hand mixer, until light brown. Then add your milk, coconut oil and vanilla extract and stir all to combine.
  • Grab the bowl of dry ingredients and add them to the large bowl with wet ingredients. Don’t overmix, just stir to combine.
  • After everything has been mixed, add your carrots and simply fold them in.
  • Put the batter in a ziplock bag, cut off a small corner, and pour the batter into your donut pan. Make sure to fill for about 2/3 per donut.
  • Bake your donuts for 14-16 minutes over 350 degrees Fahrenheit, or until cooked inside. Once done, take out of the oven and let cool off on cooling rack. Do not turn the oven off yet.
  • Toast your walnuts and pecans for 5-6 minutes in the oven. Once done, let cool off and turn the oven off.
  • Prepare your icing by combining your cream cheese and butter. Mix these with the hand mixer until smooth. Add your powdered sugar until all ingredients are combined well.
  • Add your milk very slowly, make sure to test your consistency throughout to make sure it isn’t too thick or too thin.
  • Dip each donut in the icing, twist and turn to make sure they are covered. I used a small spoon to add a thicker layer and just spread it out.
  • Chop your walnuts and pecans and add to your icing.

Nutrition

Serving: 1donutCalories: 281kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 126mgPotassium: 123mgFiber: 1gSugar: 26gVitamin A: 1403IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword baked cake donuts, carrot cake donuts, carrot donuts
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