Baked Carrot Cake Donuts
Your favourite cake in a donut. Simple and quick to make and very tasty. You can sub soy milk for the regular milk for a dairy free version if you like and leave out the icing. Just drizzle with honey whilst still warm in that case.
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Ingredients
- 300g self raising flour (2 cups)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 75g toasted walnut pieces (3/4 cup)
- 115g soft light brown sugar (1/2 cup packed)
- 2 large free range eggs, beaten
- 200ml of milk (generous 3.4 cup)
- 150ml of sunflower oil (scant 2/3 cup)
- 1 large carrot, peeled and grated
- 1 tsp vanilla extract
- 1 tsp orange extrace (can use the finely grated zest of one orange)
- For the glaze:
- 150g of cream cheese (5 ounces)
- (Do not use no fat)
- 50g sifted icing sugar (1/3 cup)
- 1 tsp lemon juice
- chopped toasted walnut pieces, optional
Details
servings 12
Level of difficulty Average
Cooking time 15mins
Cost Average budget
Adapted from theenglishkitchen.blogspot.fr
Preparation
Step 1
Preheat the oven to 200*C/400*F/ gas mark 6. Grease well two six cup donut pans. I use nonstick cooking spray.
Step 2
Whisk the flour, baking powder, cinnamon and nuts together in a bowl. In a separate measure whisk together the brown sugar, eggs, milk, oil and extracts. Stir in the carrot.
Step 3
Add the wet ingredients to the dry ingredients and mix to just combine.
Step 4
Spoon into the prepared donut pans. I find 3 dessert spoons in each is sufficient.
Step 5
Bake for 15 to 20 minutes, until risen and golden. Allow to rest in the pans for about 5 minutes before tipping out onto a wire rack to finish cooling completely.
Step 6
To make the glaze, beat together all of the ingredients. It should be thick but slightly drizzable. Spoon over or dip the tops of the baked donuts in this mixture, swirling to coat.
Step 7
Sprinkle with toasted walnut pieces before the glaze sets.
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