Baked Carrot Cake Donuts
Just when I thought the sunny 30 degree weather meant Spring was finally on the horizon, Mother Nature decided to show us who is boss. We woke up to 4-inches of snow yesterday and it was just a kick in the stomach to have to deal with that again. But I keep telling myself soon, very sooooooooon it will be sunny, warm and spring will have sprung. That’s why I am all about everything pastel right now.
I told you guys I will move away from lemons at some point (lemon haters celebrate!!). These baked carrot cake donuts are a far cry from lemons but they are spring perfect too! Easter is just a few weeks away and everyone is looking forward to enjoying the classic carrot cake but why not start your day with carrot cake donuts? We know I have a thing for baked donuts (aka breakfast cakes) and since I acquired this KitchenAid mini donut pan, I’ve been enjoying donuts in cute minute sizes. Seriously goes well with a cup of coffee on any day.
To make these baked carrot cake donuts, I started with my favorite carrot cake cupcake recipe and scaled it down to make mini donuts. After testing the recipe with gluten free flour, I took out the oil but kept all the spices that make carrot cake special. With a dash of cloves, nutmeg, ginger and cinnamon, these carrot cake donuts are moist, sweet and topped with a traditional cream cheese icing. Icing that is beautifully colored to suit the season. Tell me you don’t want to try these this week AND for easter brunch in two weeks.
More Carrot Cake Recipes Around the Web:
Healthy Carrot Cake – Well Plated by Erin
Carrot Cake Whoopie Pies – The Baker Chick
Soft Baked Carrot Cookie Sandwiches – URBAN BAKES