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Happy Spring! I took inspiration from my carrot cake bars to whip up another treat perfect for Easter brunch – carrot cake doughnuts! These light and fluffy baked doughnuts are sweetly spiced and dipped in a luxurious brown sugar glaze.

Baked Carrot Cake Doughnuts

A few tablespoons of brown sugar accented the doughnut batter as well, a nice complement to the warming spices and sweet carrots.

Baked Carrot Cake Doughnuts

Whisk up the dry ingredients the night ahead, and you’ll be well on your way to baked doughnut bliss come Easter morning. Glaze the doughnuts while still slightly warm and serve right away, because there’s nothing so delicious as a freshly baked doughnut!

Baked Carrot Cake Doughnuts

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Carrot Cake Doughnuts

  • Yield: 12 doughnuts

Ingredients

Doughnuts

  • 2 tsp Red Star PLATINUM Yeast
  • 2 Tbsp very warm water (120-130°F)
  • 2 cups cake flour (see note below)
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp light brown sugar
  • 3/4 cup finely grated carrot

Glaze

  • 1 Tbsp unsalted butter, melted
  • 3/4 cup powdered sugar
  • 3 Tbsp light brown sugar
  • 1/8 tsp salt
  • 2 1/2 Tbsp milk

Instructions

  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together yeast and warm water in a small bowl; set aside. Whisk together cake flour, sugar, cinnamon, ginger, nutmeg, baking powder, and salt in a large bowl. Whisk together buttermilk, eggs, melted butter, brown sugar sugar, carrot, and yeast mixture in a medium bowl; add to flour mixture and stir just until combined.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake for 8 minutes, until edges are golden and the tops spring back to the touch. Turn doughnuts out on a wire rack to cool. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
  3. For the glaze, whisk together butter, powdered sugar, brown sugar, salt, and milk in a small bowl until smooth. Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and let set on rack, then serve.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.


Nutrition

  • Calories: 215
  • Carbohydrates: 40

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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23 comments

  1. Oh gosh I bet these are good…and that sugar sounds amazing!!! Totally interesting that you used yeast for a baked donut. Makes complete sense…but in my mind, it’s quick batter=baked donut, yeast=fried donut. Thanks for untangling that web for me. 😉

  2. Stunning. I actually bought a doughnut pan a while ago and have been meaning to give a baked recipe a go. I love this yeast version and hte flavours.

  3. Hi! I’m pretty much a dummy in baking 😉 I wanted to ask if cassonade is the same as muscovado? If not, can I still use muscovado sugar as I have at home and have no Idea where to buy cassonade. Thanks! Love your blog!

    1. Hi Angela, yes I believe it is a French sugar. You can substitute light brown sugar instead. I haven’t tested this recipe in a muffin tin, but you are certainly welcome to try!

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