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Carrot Cake Donuts

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Carrot Cake Donuts Recipe l www.a-kitchen-addiction.com

Happy first day of spring! Excuse me while I go find another blanket to wrap up in. . . Despite the fact that it is currently 16 and snowing outside, I am excited that today is the first day of spring. At least we are one day closer to the the sun shining and the warm weather arriving! So, while I wait, I continue filling my kitchen with “springy” foods and pastels!

Carrot Cake Donuts Recipe l www.a-kitchen-addiction.com

Carrot cake is a popular dessert around Easter, so why not enjoy it in donut form this year? A lot like the carrot cake muffins from last week, these are a lot healthier than your average slice of carrot cake. Whole wheat flour and significantly less butter and sugar make these donuts a great way to enjoy your favorite flavors in the morning for breakfast. Top off the donuts with rich, creamy cream cheese frosting and it really does taste like you ate a piece of carrot cake!

Carrot Cake Donuts Recipe l www.a-kitchen-addiction.com

As an added bonus, they are super easy to make. Easy enough to whip up for an Easter brunch without causing added stress. Make the frosting ahead of time and you can breeze through the preparation!

5.0 from 3 reviews
Cream Cheese Frosted Carrot Cake Donuts
 
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Serves: 18
Ingredients
For the Donuts
  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • ⅔ C brown sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ C butter, melted and cooled
  • 2 eggs
  • 1 C non-fat milk
  • 1 tsp vanilla extract
  • 1 C shredded carrots
For the Frosting
  • 4 oz ⅓ of the fat cream cheese
  • 2 tsp butter, softened
  • ½ C confectioner's sugar
  • ½ tsp vanilla extract
  • ⅛ tsp salt
  • *If you are a big frosting lover, you may want to double this recipe.
Instructions
  1. Preheat oven to 350. Lightly spray donut pan with non-stick cooking spray.
  2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, and allspice until well-combined.
  3. In a small bowl, whisk together butter, eggs, milk, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Stir in shredded carrots.
  4. Pour batter into a pastry bag or a ziploc bag with a corner cut off. Fill donut cavity about ½ full.
  5. Bake for 8-10 minutes. Allow donuts to cool for 2 minutes before removing to a wire rack to cool completely.
  6. While donuts are cooling, start preparing the frosting.
  7. Beat together cream cheese and butter until smooth and creamy. Add confectioner's sugar, vanilla extract, and salt. Beat until smooth.
  8. Spread frosting over the top of cooled donuts. Best served the same day.
  9. Store leftovers in the refrigerators.

This recipe is linked with Strut Your Stuff Saturday, Time to Sparkle, Weekend Potluck, What’s Cookin’ Wednesday, What’s in Your Kitchen Wednesday.

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Comments

  2. These would be perfect with my morning coffee today! Happy Spring to you – it’s snowing like crazy here and I can’t wait for warmer weather either!

    Reply

  8. I love this idea! I really need to invest in a donut pan so I can start making baked donuts. I’ve been using mini muffin pans and calling them donut holes, but they just aren’t the same. The cream cheese frosting might be my favorite part about these. And the sprinkles make them so festive and perfect for Easter brunch!

    Reply

  26. Well it might not FEEL like spring…but we can certainly eat like it does! Carrot cake is my favorite and I love that you’ve turned it into donuts!

    Reply

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