Carrot Cake turned donut is a sweet, but not too sweet, little treat for spring brunches. Topped with a cream cheese frosting and garnished with unsweetened coconut, it’s a stunner. This recipe is based off my vanilla bean baked donut complete with a little wheat flour and less sugar to cut some of the guilt. To enjoy it in all its glory, make the night before and leave uncovered overnight for the frosting to harden and the flavors to ripen.
- 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.