Spring has sprung! Gorgeous flowers are blooming and filling the air with their heavenly scent. All of the daffodils and hyacinths we planted last fall have come up and I could not be more excited. The giant alliums are now preparing to bloom.
This year for Easter we kept things pretty chill. We made brunch, spent some time with my boyfriend’s mom and then came home and made dinner and dessert. The sweet treats were cinnabunnies for brunch and carrot cake donuts for dessert.
The process of making the donuts was extremely simple! This would be a fantastic quick treat for busy days or weekends.
Don’t forget to follow the Vintage Baker Blog for more great recipes! You can also follow me on Facebook.
Carrot Cake Donuts
1 1/4 Cups All Purpose Flour
1/4 Cup Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Baking Powder
3/4 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
1 Cup Coconut Milk
1/4 Cup Oil
1 Teaspoon Vanilla Extract
2/3 Cup Grated Carrot
2 Ounces Cream Cheese, Room Temperature
1 Cup Powdered Sugar
1 – 2 Tablespoons Maple Syrup
1 – 2 Tablespoons Coconut Milk
Orange and Green Sprinkles
Heat oven to 350 degrees Fahrenheit. Prep two donut pans by lightly oiling the walls. Set aside.
In a medium bowl, whisk together the flour, sugars, baking powder, spices and salt. In a separate bowl whisk together the egg, coconut milk, oil and vanilla. Pour into the dry ingredients and mix until no more flour streaks remain. Fold in the shredded carrots.
Divide the batter between the prepped donut pans. Bake for 10 to 12 minutes or until the donuts spring back when pressed lightly. Let cool in pans for 5 minutes, then carefully remove and cool completely on a wire rack.
Once the donuts are completely cool, make the icing.
In a small bowl, whisk together the icing ingredients, starting with 1 tablespoon of maple syrup and coconut milk. If a thinner icing is desired, add more milk and syrup. If a thicker icing is desired, add more powdered sugar.
Dip the donuts in the icing one at a time, then decorate with sprinkles. Serve immediately.
Keep in an air tight container in the refrigerator for a day or two if not serving immediately. The icing does not firm up, so you can always keep the donuts unfrosted if not eating immediately, and frost and decorate before serving.
Recipe courtesy of World Market/Shanna Schad, Pineapple and coconut
2 thoughts on “Carrot Cake Donuts”
Lovely adaptation of a carrot cake!
LikeLiked by 1 person
LikeLiked by 1 person