CARROT CAKE DONUTS 

BAKED CARROT CAKE DONUTS WITH CREAM CHEESE FROSTING

These Baked Carrot Cake Donuts with Cream Cheese Frosting are a real treat! They are healthier than traditional donuts and perfect for a Spring brunch or Easter dessert. Incredibly moist and flavourful!

Ingredients  

Donuts:

• 1/4 cup unsalted butter melted
• 1/4 cup oil
• 3/4 cup sugar
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 large carrots peeled and shredded (about 2 cups)
• 2 2/3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• pinch of nutmeg

Cream Cheese Frosting:

• 4 ounces ½ package cream cheese, room temperature
• 1/4 cup unsalted butter room temperature
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions 

Donuts:

Preheat the oven to 425 degrees F and spray donut pans with non-stick spray. Set aside.

In a large bowl, stir together butter and oil. Whisk in sugar until combined.

Add milk, eggs, vanilla and whisk until combined. Stir in carrots.

Add flour, baking powder, cinnamon, salt, baking soda and nutmeg and stir until combined.

Spoon batter into prepared pans or use a large piping bag, filling about ¾ full.

Bake for 7-8 minutes, until a toothpick comes out clean. Let cool for 5 minutes before removing to a wire rack to cool completely.

Cream Cheese Frosting:

In a large bowl, beat together cream cheese, butter, and vanilla on high speed until smooth. Add powdered sugar and beat until smooth — this might take 4-5 minutes.

Spread on cooled donuts and decorate as desired (I used toasted coconut!). Serve.

Leftovers may be stored in the refrigerator up to 3 days or in the freezer up to 3 months.