11 Apr HOW TO MAKE: EASTER CARROT CAKE DONUTS
How cute are these donuts? I love anything mini and pastel coloured and these are the best of both! Isn’t it weird how baking a vegetable in a dessert could be so delicious? That means they’re healthy… right?
My friends and I got together this past Friday for Bake Club and made two delicious desserts, one super healthy one and one not so much (haha). We made Key Lime Cups from the new Greenhouse Juice book, which I’ll be sharing soon. They’re so fresh, raw and satisfied my sweet tooth without any of the guilt. Followed by these moist and decadent carrot cake donuts with a cream cheese glaze.
With Easter coming up this weekend, I wanted to share with you this easy but delicious carrot cake donut recipe! They are great for a large family gathering because theres plenty to go around, you can bake them up to a day in advance and ice them the day of. They’re the perfect addition to all your Easter decor! I also found the CUTEST sprinkles at Bulk Barn, these pastel egg confetti and these tiny pastel chocolate eggs! We also played around with an interesting flavour combination, pistachio and lavender, which tastes as good and they looked!
CARROT CAKE DONUTS WITH CREAM CHEESE ICING
Yields 4 dozen mini donuts
2 ½ cups all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 cups granulated sugar
3/4 cup milk + 1 tbsp white vinegar (OR use 3/4 cup buttermilk)
3/4 cup vegetable (or coconut) oil
3 large eggs
2 tsp vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
Preheat oven to 350°F. In a medium bowl, sift together the flour, baking soda, salt and cinnamon.
In a measuring cup, measure out the milk and add the vinegar (or use buttermilk if you’d like), let sit for 5-10 minutes until it curdles.
In a stand mixer or with a hand mixer on mediium, combine the vegetable oil, eggs, vanilla and milk mixture and blend until fully combined. Decrease the speed to low and gradually add the flour mixture. Next add the grated carrots, the crushed pineapple and chopped pecans.
Scoop the batter into a piping bag or ziploc bag so that its easier to pipe the batter into the donut molds. Fill the molds 3/4 full. Bake for 12 – 15 minutes until the tops are golden brown and a toothpick comes out clean. Allow the donuts to cool in the pans slightly before releasing them and cooling completely on a rack.
CREAM CHEESE GLAZE
1/3 cup cream cheese, room temp
1/2 stick unsalted butter, room temp
1/2 cup icing sugar
1/2 tsp vanilla extract
4-6 tbsp heavy cream, depending on the consistency you’d like.
In a stand mixer with the whisk attachment, cream together the cream cheese and butter. Mix in the icing sugar, vanilla and 4 tbsp of the heavy cream. Add 1 tbsp at a time to thin out the glaze as desired. I like the glaze thick but runny enough to dip the donuts in.