If Santa gets cookies. And the Tooth Fairy gets teeth. Then shouldn’t the Easter Bunny get Carrot Cake Baked Donuts? I’d like to think so.
Every Easter, this Carrot Cake seems to become Mr. Popular on the blog. There’s good reason. It might be one of the best cakes I’ve made.
So, I decided to turn it into a baked donut because who can resist round food with a hole in the middle? That will always be a mystery to me. As usual, I’ve added wheat flour and cut the sugar to try and make this treat a little less guilty.
I should mention, they’re not the prettiest without their cream cheese hat.
But with, plus a sprinkle of toasted coconut, they turn into beautiful little swans.
The Easter Bunny will be sure to thank you.
I’ve included two ways to make the frosting depending on your donut frosting philosophy. Did you know you even had one? I prefer it thick and not overly sweet, as pictured, for this donut. But it takes a good overnight rest for the frosting to harden. If you prefer a thinner, sweeter, faster drying frosting, I’ve got you covered.
You’ll have to excuse my brevity today. I’m racing against the naptime clock. But if I had to guess, I don’t think you’re actually reading this. Because, Carrot Cake Donuts! I know you just want the recipe.
My alarm just went off. Peace, love, and lots of Carrot Cake Baked Donuts friends.
- 1/3 c. + 1 tsp. milk
- 1 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. sea salt
- 1/8 tsp. nutmeg, freshly grated
- dash of cloves
- 1/4 c. pure cane sugar
- 2 tbsp. honey
- 1 large egg
- 1 tsp. pure vanilla extract
- 1/2 c. carrots, freshly grated (about 2 carrots)
- 1 oz. cream cheese
- 1/2-3/4 c. powdered sugar
- 2-3 tbsp. half and half
- finely shredded unsweetened coconut, toasted
- Preheat oven to 400 degrees.
- In a small bowl, mix together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter in a small bowl and set aside to cool.
- Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Set aside.
- Into the cooled butter, whisk in sugar, honey, egg, and vanilla extract until evenly combined. Add in curdled milk. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
- Stir together carrots, wet, and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan, filling about 2/3 full.
- Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Meanwhile, make frosting. In a flat-bottomed bowl using a hand-held blender, whip cream cheese until fluffy. Add in 1/4 cup powdered sugar and 1 tablespoon half and half. Whip until evenly combined. Add in another 1/4 cup powdered sugar and 1 tablespoon half and half and whip to combine. For a thicker, less sweet consistency (as pictured) stop here. For a thinner, sweeter consistency, add in another 1/4 cup powdered sugar and 1 tablespoon half and half and whip to combine. Note: the frosting of a thicker consistency will take much longer to harden.
- Once donuts have cooled completely, about 15-20 minutes, dunk in frosting rocking the donut around the bowl to evenly coat. Place on cooling rack and allow to dry, 1-2 hours for the thinner frosting or overnight, uncovered for the thicker frosting. Sprinkle with toasted coconut (toast over low heat in a skillet until lightly browned). Serve. If storing leftovers, lightly cover if at all.
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