Baking: Carrot Cake Donuts

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I had gotten a donut pan from Stefanie for my birthday and I just haven’t had a chance to use it yet, but I had some free time this weekend. I decided I wanted to make some carrot cupcakes and what better way to experiment with the donut pan, but also to make some carrot cake donuts.

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To avoid sounding too much like a San Franciscan, I had ended up in the Fillmore area getting a bagel. There was no space in that restaurant so I walked to a nearby area where there were people playing some jazz music. I enjoyed a bit of jazz and decided to also walk to the farmer’s market in the area and see if there was anything I needed (aka carrots). I did happen to come across a vendor with some organic carrots.

I know – very San Franciscan.

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I found a great recipe online and followed it to a tee (well except the vanilla part).  I also made them two ways – one with 2 tablespoons and one with 3.  The one with two tablespoons were a lot flatter than I had expected. The one with 3 were a bit bigger and were slightly more like cake donuts, but still not the same as what you’d find at a donut shop. I’ll have to perfect those someday.


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Look at the baked donuts!

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I also made some glaze to go with it, but I couldn’t decide if I wanted to dip the entire donut in glaze or just be more creative with it. I ended up doing a bit of both and they both turned out great!

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Recipe:
(adapted from here)

Ingredients:
Donut
1 1/4 cup all purpose flour (approximately 160 g)
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2/3 cup vegetable oil
1/2 cup milk
1 tablespoon molasses
2 teaspoon vanilla
1/2 cup finely grated carrot (which is approximately 1 large carrot)
Glaze
4 oz cream cheese
1/2 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon orange juice
2 tablespoon milk
Directions:
1. Preheat the oven to 350°.
2. Lightly spray 6-cup doughnut pan with cooking spray.
3. In medium bowl, stir together flour, granulated sugar, baking powder, salt, cinnamon and nutmeg with whisk.
4. In large measuring cup, beat egg, oil, milk, molasses, vanilla and carrot until well mixed.
5. Pour wet ingredients into dry ingredients; fold until just combined.
6. Spoon or pipe batter into donut cups, filling about half full. I experimented with both 2 tablespoons and 3. Depending on how large you want your donuts, I’d go with one of the two.
7. Bake on center oven rack 10 to 12 minutes or until doughnuts are golden around edges and spring back when touched. (My 2 tablespoon donuts took about 10 minutes, but the 3 tablespoon ones took about 15.)
8. Remove from oven. Turn doughnuts out onto cooling rack.
9. Repeat with remaining batter. (I made 8 2 tablespoon donuts and 6 3 tablespoon donuts).
10. As you’re waiting for the donuts to cool, prepare the cream cheese glaze.
11. Beat the cream cheese and powdered sugar until combined.
12. Add the additional liquids until you get the consistency you want. I would start with what’s above and add milk until you get your desired consistency for the glaze.
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