Baked Carrot Cake Donuts
"These Baked Carrot Cake Donuts are warmly spiced, loaded with fresh carrots and a bit of wheat flour for nuttiness. These carrot cake donuts are moist, vibrant in flavor, and baked in 10 minutes. These sweet treats can be glazed with either white chocolate ganache or fluffy, tangy, cream cheese frosting. Then they are jazzed up with some gold foil for a 24 carat Easter treat that will brighten up your holiday morning. These baked carrot cake donuts are easy, quick, and so zany that you will be wanting veggies for breakfast everyday! "
NotesTo make this vegan, substitute 1/4 C. applesauce for the egg. Sub out dairy free yogurt (like coconut or almond milk) for the sour cream.
Serves10 donuts
Preparation Time5 min
Cooking Time10 min
Cooking MethodOven
Cooking Vessel Sizedonut pan
Ingredients
- 3 cup shredded carrots
- 1 cup neutral oil, like sunflower or canola
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup whole wheat flour
- 3 cup AP Flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
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Preheat oven to 375 degrees F.
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Lightly grease donut pans.
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Grate carrots and set aside.
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In a large mixing bowl, whisk together the oil with egg and vanilla.
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Then whisk in sugars and sour cream until smooth.
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Add the flours, spices, baking powder, baking soda, and salt. Mix until smooth.