Can you believe that Easter is just around the corner!? March seemed to just fly by. I’ve seen a lot of carrot cake recipes going around, and I had no idea that the two were related…until I asked my boyfriend about it. He was like…yeah Easter and carrot cake go together like peanut butter and jelly. I had no idea. Was it just me?
Well, instead of a cake, you should totally impress all your family or friends with bringing these fun donuts to the brunch. This recipe came about for a contest hosted by The Daily Meal for Country Crock, where entrants were compensated with a coupon for free product. I used Country Crock’s stick butter, and it helps make the donuts moist and fluffy. These carrot cake donuts are spiced just right and are packed full of flavor. And of course it’s topped with sweet and tangy cream cheese frosting. I also topped mine with chopped walnuts. Personally, I don’t want raisins anywhere near my carrot cake, but I won’t judge those who do. If you wanted to, you could add them to the batter.
I’ve made like 4 batches of these over the past couple of days. My arms are incredibly tired from grating all the carrots, but it’s totally worth it. You have to grate the carrots by hand. Buying carrots already shredded will not give you the proper amount of moisture needed. Carrots actually hold quite a bit of water in them, and that’s added to the batter when you freshly grate them. But as I said earlier, the pain is totally worth it. I like to think that I’m just building muscle.
Carrot Cake Donuts
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes: 12 donuts
For the donuts: 2 cups of white whole wheat flour 1/2 cup of granulated sugar 1/4 teaspoon of salt 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 4 teaspoons of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of all spice 3 cups of grated carrots, about 4 medium to large carrots 6 tablespoons of melted Country Crock 4 eggs 1/2 teaspoon of vanilla
For the cream cheese frosting: 12 ounces of cream cheese, room temperature 1/2 cup of powder sugar 4 tablespoons of Country Crock, room temperature 1 teaspoon of vanilla
1) Grate the carrots and set aside. 2) Prehead the oven to 350° F and oil the donut pan. 3) In a medium sized mixing bowl, add in the flour, sugar, and spices. Mix until combined. 4) Add in the carrots, butter, eggs, and vanilla. Mix just until everything is combined being careful not to overmix. 5) Cut the tip off a zip top baggie and scoop the batter into it. Pipe the dough into the donut pan and bake for 10 minutes. Test the donuts with a toothpick. It will come out clean when done. 6) While the donuts are baking, beat cream cheese, powder sugar, butter, and vanilla until light and creamy. Spread onto cooled donuts.