These baked, warmly spiced delights are perfect when you're seeking the flavours of carrot cake and the mobility of a donut without the mess of frying.
For the donuts1 ½ cups flour1 teaspoon baking powder¼ teaspoon baking soda¼ teaspoon salt1 teaspoon cinnamon¼ teaspoon allspice¼ cup brown sugar½ teaspoon vanilla extract¾ cup orange juice¼ cup melted butter1 egg1 cup shredded carrots
Ingredient
For the glaze2 ounces cream cheese, at room temperature1 cup confectioners' sugar2 tablespoons unsalted butter, melted1 teaspoon milk, or as needed
Ingredient
Direction
1
Heat the oven to 350 F. Use nonstick spray to coat two 6-cavity donut pans.
2
Mix flour, baking powder, baking soda, salt, cinnamon, and allspice in a medium basin.
3
Mix the brown sugar, vanilla extract, orange juice, ¼ cup melted butter, and egg in a large bowl until thoroughly blended.
4
Whisk the flour mixture into the wet ingredients. Mix shredded carrots into batter until barely incorporated.
5
Pour or pipe donut batter into prepared pans, filling each cavity about ¾ full.
6
Donuts should spring back after 10-12 minutes. Transfer donuts to a wire rack after 5 minutes of cooling in the pans.
7
While making the glaze: Place cream cheese in a medium bowl. Warm and soften in microwave for 20 seconds.
8
Mix milk, confectioners' sugar, and 2 tablespoons melted butter in basin. To adjust glaze consistency, add ½ teaspoon milk if too thick or dry.Glaze one side of cooled donuts with walnuts.