Breakfast, brunch and all things good · Cakes, cookies and other sweet treats · Nothing but desserts · Snack time

Carrot cake baked donuts with cream cheese and pistachio frosting

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I took one for the team this weekend and made us donuts. I’m brightening up your Monday with carrot cake and cream cheese frosting. Don’t you feel better already? Let’s make this week a million miles better with a tower of these. All Mondays should begin and end with baked donuts. Fact.

Discovering the joys of a baked donut pan is a slippery decent into a dangerous world where all I see in the future is piles and piles of sugar baked goods. If you don’t have one, then get one. Embrace your new life as a proud donut pan owner. You’re going to have all the friends. Oh yeeeeeh.

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These donuts should come with a warning: far too easy to make and even easier to devour. And by devour I mean DEVOUR.

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Look at that frosting flecked with pistachios! These are the things food porn dreams are made of. Or maybe just my normal dreams. Moving on!

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Ingredients makes 8

Carrot cake baked donuts

  • cup plain (all purpose) flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • tablespoons golden caster sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • egg, beaten
  • 1/2 teaspoon vanilla extract
  • tablespoons butter milk
  • tablespoon unsalted butter, melted and slightly cooled
  • 1/2 cup grated carrot

Cream cheese and pistachio frosting

  • tablespoons icing sugar
  • tablespoon milk, any type will do
  • 1/2 cup cream cheese, full fat
  • 1/4 cup pistachios, bashed until fairly small but not powdered
  • 1/2 teaspoon vanilla extract

Steps

Carrot cake donuts

  1. Heat the oven to 180C (350F) and lightly oil a 6 hole donut pan with a flavorless oil. Mix all the dry ingredients together in a large bowl, and mix all the wet ingredients, (excluding the carrot), in a large jug.
  2. Pour the wet ingredients into the dry and mix with a spatula to combine. Then stir through the carrot to distribute.
  3. Fill the donut pans 2/3 full by using a teaspoon to spoon the mixture into the pan and place in the oven for 8-10 minutes. Keep an eye on them to make sure they don’t become too brown
  4. Leave to cool in the pan for 5 minutes before inverting onto a wire wrack to cool completely. Fill the pan with the remaining mixture and repeat the cooking and cooling process.

Cream cheese frosting

  1. Mix all the ingredients together, bar the pistachios, in a large bowl. Taste and add more icing sugar as desired.
  2. Ice the donuts by gently dunking each one into the frosting, giving it a twirl, and then removing. Top up with extra frosting applied with a spoon or small knife.
  3. Sprinkle with the pistachios and eat! Keep in the fridge, in a container, for up to 3 days.
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