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!
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 3/4 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.
Notes
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