Filled carrot cake donuts with cream cheese frosting
makes 8
When I was a child I was able to eat donuts from the stores, as peanut butter everything was not a thing then. Krispy Kreme’s in Tesco where just jelly, glazed and original (the holy trinity). In California, Safeway had the most amazing original donuts and I use to have one every week (maybe day). I didn’t realise how lucky i was and that one day my original donuts would be sitting next to a Nutella filled and pb &j donuts. Now there are vegan donuts made with almond milk and everything may contains nuts. So what do i do when i want something but cant have it?! I make it myself!
Carrot cake has the best flavours and the cream cheese frosting is what dreams are made of. This recipe calls for a donut pan but i only have one that is for mini donuts and I wanted big filled donuts so I just scooped them on a pan (like you would cookie dough) and they just rose like dough, then i filled them with frosting.
Filled carrot cake donuts with cream cheese frosting
Donut ingredients
64g light brown sugar
52g caster sugar
118ml sunflower oil
2 medium eggs
65g greek yogurt (Fage)
1 ½ tsp vanilla extract
50g shredded carrot (Tesco has ready shredded)
192g cups plain flour
1 ½ tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
½ tsp salt
20g sunflower seeds (if you want that nutty taste - blended or whole)
Frosting ingredients
3 Tbsp butter, softened
3 Tbsp cream cheese, softened
192 g icing sugar
1 tsp vanilla extract
1 ½ Tsbp milk
Method
Pre-heat oven to 425, and lightly spray a donut pan with cooking spray.
Cream together the sugars and oil. Add in the greek yogurt, eggs, and vanilla, mixing well. Add in the shredded carrot and mix quickly.
In a large bowl, combine the gluten-free flour, xanthan gum (if necessary), cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing well. Add the ½ cup pecans to the batter, and mix just until evenly dispersed.
Transfer the dough to a piping bag or a large plastic bag with a corner snipped off, and evenly pip the better into the donut pan cavities.
Bake the donuts at 425 degrees for 5 minutes, then lower the temperature to 350 degrees without opening the oven and bake for another 5-7 minutes, or until slightly golden and cooked through.
Remove from the oven and transfer the donuts to a cooking rack.
To make the icing, beat together the softened butter and cream cheese, add in the vanilla, followed by the powdered sugar, and beat until smooth. Add in the milk ½ teaspoon at a time, until the cream cheese frosting is sufficiently thinned out.
Once the donuts are cool, dip the top side into the cream cheese frosting. Return to the cooling rack and sprinkle the tops of the donuts with the remaining ¼ cup of toasted pecan pieces.
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