sarah
Carrot Cake Mini Donut
Excuse the pun, but these mini donuts are worth their weight in gold … 24 carrot gold, that is. Bugs Bunny would be happy to trade in his standard carrot for one of these Carrot Cake Mini Donuts—and so will you!
INGREDIENTS
- 2⁄3 cup whole milk
- tablespoons sour cream
- 11⁄2 cups all purpose flour, sifted
- 11⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 6 tablespoons butter, room temperature
- 1⁄2 cup granulated sugar 1 large egg
- teaspoons vanilla extract
- 1⁄2 cup grated carrots
- 1⁄4 cup golden raisins, chopped
FOR FROSTING
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon whole milk
How to make
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute.
- Add egg and vanilla extract. Beat for 30 seconds, scraping down the bowl as needed.
- Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Gently stir in carrots and golden raisins.
- Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
- If using mini donut pans: Carefully fill each donut indentation 3⁄4
- Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and cool completely.
- If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean.
- Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a stand mixer, blend together cream cheese, powdered sugar, and cinnamon. Slowly add milk, whisking constantly, until you get a smooth frosting.
- Dip the top of each donut into the frosting and transfer to a wire rack. Let frosting set for 5 minutes and then serve.
- Donuts can be stored in an airtight container in the refrigerator for up to 2 days but are best when eaten fresh.
