I do believe that it is carrot cake season (if that’s not a real thing, it should be). I thought it would be fun to incorporate the flavors of carrot cake into donuts. The result was delicious! A nice, soft donut topped with an amazing cream cheese frosting. Garnish with chopped pecans for a nice crunch!
Carrot Cake Donuts Printer-Friendly Recipe
From: Spoonful of Sugar
Makes: 12 Donuts in a standard-sized donut pan
Prep Time: About 15 minutes
Cook Time: 15-18 minutes
1 1/2 cup flour
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of cloves
1 cup whole milk
2 tablespoons unsalted butter, melted & slightly cooled
1 teaspoon vanilla
Heaping 1/2 cup of shredded carrots
Cream Cheese Frosting
4 oz. cream cheese, softened
1 tablespoon milk
Around 1/2 cup powdered sugar
Pecans, for garnish (if desired)
To make Donuts
Preheat oven to 350 degrees. Spray donut pans with nonstick cooking spray and set aside.
Sift together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Stir in the brown sugar until clumps are gone. In a small bowl, combine the melted butter, egg, milk, and vanilla. Stir the wet ingredients into the dry ingredients. Fold in the shredded carrots. Spoon into the prepared baking pans, dividing evenly between each donut mold.
Bake in preheated oven for 15-18 minutes, until the donuts are set and a toothpick inserted into a donut comes out clean. Remove from the oven and allow to sit for 5 minutes before removing from pan and placing on a wire rack.
Combine the cream cheese, milk, & powdered sugar in a small bowl. Stir together until smooth, add additional milk or powdered sugar based on your desired consistency. Dunk or drizzle cooled donuts into the cream cheese frosting. Sprinkle with chopped pecans, if desired. Refrigerate any leftovers. Enjoy!