Carrot Cake Donuts
Yield: 12 mini donuts

Baked Carrot Cake Donuts

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes

Ingredients

  • 1 cup all-purpose flour (or Gluten Free All-Purpose Flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • a dash of nutmeg
  • a dash of cloves
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/3 cup buttermilk
  • 2 tablespoon unsalted butter, melted and cooled
  • ½ cup grated carrots (about 2 carrots)
  • ¼ cup chopped walnuts (optional)

Frosting:

  • 2 ounces cream cheese
  • 1 cup powdered sugar
  • 3-4 tablespoon milk

Instructions

  • Preheat oven to 350 degrees F. Coat a mini donut pan with baking spray.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, nutmeg and cloves.
  • In a small bowl, whisk together the sugar, egg and vanilla extract. Add in the buttermilk and melted butter.
  • Pour the wet ingredients into the dry in one addition and mix to combine. Fold in the grated carrots and walnuts.
  • Transfer batter into a pastry bag (or ziplock bag) and fill the prepared donut pans. Fill each about 2/3 full. Bake donuts for 6-7 minutes or until a toothpick comes out clean. Let cool in pan for 1 minute before turning out onto a cooling rack.
  • To make frosting: whip cream cheese until smooth. Add powdered sugar and 2 tablespoon milk. Mix until combined. For a thinner consistency, keep adding milk, one tablespoon at a time, until frosting is pourable.
  • Ice cooled donuts with icing. Let icing set, about 20 minutes, before enjoying.
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