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What could be more festive than Carrot Cake Donuts topped with adorable little carrots? These moist and flavorful donuts capture the essence of classic carrot cake, complete with warm spices and a hint of sweetness.
Topped with a creamy glaze and charming miniature carrot decorations, these donuts are not only a delicious addition to your Easter brunch but also a fun and whimsical treat for your party. Get ready to impress your family and friends with this delightful dessert.
Helpful Tips
- Make Your Own or Store-Bought: This recipe is for a store-bought carrot cake mix. You can make your own just as easily. It’s up to you. But the store-bought method is a lot faster and tastes just as good.
- Don’t Overmix the Batter: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to dense donuts instead of the light and fluffy texture you want. A few lumps in the batter are perfectly fine!
- Decorate Creatively: Once your donuts have cooled, add a generous drizzle of cream cheese glaze on top. To make them extra festive, use the icing to create a little carrot design on the top. You can also sprinkle some chopped nuts or shredded coconut for added texture and visual appeal!
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Carrot Cake Donuts
Ingredients
- 1 box Carrot cake or spice cake mix
- 3 eggs
- 1/3 cup vegetable oil
- ¾ cup water
- ¼ cup cream cheese softened
- ½ cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
- Orange and green food coloring for decorations
Instructions
- Preheat the oven to 350°F (180°C).
- Mix the carrot cake mix with the egg, vegetable oil, and water. Pour the batter into your donut mold. Bake for 15 minutes.
- Meanwhile, mix the cream cheese, powdered sugar, milk, and vanilla extract in a bowl and chill.
- When the donuts are done, remove them from the oven and cool completely on a wire rack.
- Remove the donuts and decorate the tops with the icing.
- Divide the leftover icing into two small bowls. Add orange food coloring to one and green to the other.
- Put it into a small plastic bag and snip off the corner. Then draw on the carrots and stems.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
