Author Notes
I love carrot cake. I love donuts. So naturally I smashed the two together and entered into the dangerously addictive world of the baked donut. —Rachel Knight
Ingredients
- Carrot cake baked donuts
-
1 cup
plain (all purpose) flour
-
3/4 teaspoon
baking powder
-
1/4 teaspoon
baking soda
-
5 tablespoons
golden caster sugar
-
1/2 teaspoon
salt
-
1/4 teaspoon
fresh ground nutmeg
-
1/2 teaspoon
ground cinnamon
-
1/4 teaspoon
ground ginger
-
1
egg, beaten
-
1/2 teaspoon
vanilla extract
-
5 tablespoons
butter milk
-
1 tablespoon
unsalted butter, melted and slightly cooled
-
1/2 cup
grated carrot
- Cream cheese and pistachio frosting
-
3 tablespoons
icing sugar
-
1 tablespoon
milk, any type will do
-
1/2 cup
cream cheese, full fat
-
1/4 cup
pistachios, bashed until fairly small but not powdered
-
1/2 teaspoon
vanilla extract
Directions
-
Carrot cake baked donuts
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Heat the oven to 180C (350F) and lightly oil a 6 hole donut pan with a flavorless oil. Mix all the dry ingredients together in a large bowl, and mix all the wet ingredients, (excluding the carrot), in a large jug.
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Pour the wet ingredients into the dry and mix with a spatula to combine. Then stir through the carrot to distribute.
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Fill the donut pans 2/3 full by using a teaspoon to spoon the mixture into the pan and place in the oven for 8-10 minutes. Keep an eye on them to make sure they don't become too brown
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Leave to cool in the pan for 5 minutes before inverting onto a wire wrack to cool completely. Fill the pan with the remaining mixture and repeat the cooking and cooling process.
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Cream cheese and pistachio frosting
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Mix all the ingredients together, bar the pistachios, in a large bowl. Taste and add more icing sugar as desired.
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Ice the donuts by gently dunking each one into the frosting, giving it a twirl, and then removing. Top up with extra frosting applied with a spoon or small knife.
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Sprinkle with the pistachios and eat! Keep in the fridge, in a container, for up to 3 days.
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