Baked Carrot Cake Donut Holes With Cream Cheese Buttercream Recipes

BAKED CARROT CAKE DONUTS

Steps:

• Preheat oven to 350°F. Grease a donut pan with nonstick spray. Set aside.
• In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Set aside.
• In a large bowl, use a hand mixer to beat together egg and brown sugar until combined and caramel in color. Add milk, oil, and vanilla and stir to combine.
• Add bowl of dry ingredients to bowl of wet ingredients and stir until just combined. Add grated carrots and stir until thoroughly combined.
• Pour the batter into the prepared pan, filling each 2/3 full. The easiest way to fill them is to use a pastry bag (or a plastic bag with a hole cut into the corner). Bake for 13-15 minutes (14 minutes is perfect for me), until set and golden. Let set in pan for a minute or two, and then remove from pan and let cool completely on wire racks.
• In a medium bowl, combine cream cheese and butter. Use a hand mixer to beat on high speed until combined and smooth.
• Add powdered sugar, and beat again start on low speed then increasing to high speed to thoroughly combine.
• Add milk 1 teaspoon at a time, beating to combine after each addition, until you've reached a consistency that will be good for dipping (but not so thin that's it's liquidy).
• Dip the top of each donut in the icing, twisting as you remove it. Use a small spatula or knife to smooth out the tops.
• Top with chopped nuts, serve and enjoy!

CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP

Steps:

• Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
• Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.
• Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
• Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
• Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
• Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

BAKED CARROT CAKE DONUT HOLES WITH CREAM CHEESE BUTTERCREAM

Steps:

• Preheat oven to 350°F. Lightly spray donut pan with non-stick cooking spray. If you don't have a donut hole pan, you can use a mini-muffin pan instead.
• In a medium bowl, stir together flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until combined.
• In a large mixing bowl beat together butter, eggs, milk, and vanilla extract. Stir in dry ingredients and mix until well combined. Stir in shredded carrots until well incorporated.
• Fill donut hole pan or mini cupcake pan just a little over 1/2 full.
• Bake for 8-10 minutes.
• Cool donuts in pan for 2-3 minutes, then remove to wire rack to let completely cool.