Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
5
from 1 vote
Baked Carrot Cake Doughnuts with Pineapple Cream Cheese Frosting
Baked Carrot Cake Doughnuts frosted with Pineapple Cream Cheese Frosting and topped with Toasted Walnuts.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast/Dessert
Cuisine:
American
Keyword:
baked donuts, easy donut recipe, homemade donuts
Servings:
18
servings
Author:
Katerina | Diethood
Ingredients
For the Carrot Cake Doughnuts:
2
cups
all-purpose flour
2
teaspoons
ground cinnamon
½
teaspoon
ground nutmeg
1½
teaspoons
baking powder
1½
teaspoons
baking soda
8
tablespoons
butter,
softened
⅔
cup
light brown sugar
½
teaspoon
salt
1
large
egg
½
teaspoon
pure vanilla extract
⅔
cup
plain yogurt
⅔
cup
crushed pineapple,
drained, reserve 4 tablespoons juice for the frosting
⅔
cup
finely shredded carrots
For the Pineapple Cream Cheese Frosting
4
tablespoons
butter,
softened
4
ounces
cream cheese,
softened
4
tablespoons
pineapple juice
1
cup
powdered sugar
Toasted chopped walnuts for garnish
Instructions
For the Carrot Cake Doughnuts
Preheat oven to 375˚F.
Lightly grease the doughnut pan with cooking spray and set it aside.
In a medium-sized mixing bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, and baking soda; set aside.
In your mixer's bowl, cream together the butter, light brown sugar, and salt.
Add the egg, vanilla, and yogurt; beat until smooth.
Set the mixer to low and slowly add in the flour mixture until completely incorporated.
Using a spatula, fold in the pineapple and carrots.
Spoon the mixture into a piping bag or a ziploc bag and pipe the batter into the doughnut pan, filling only 1/2 way up the doughnut cavities.
Bake for 10 minutes.
Remove from oven and let the doughnuts cool in the pan for 10 minutes, then invert them onto a wire rack to continue cooling.
In the meantime prepare the Pineapple Cream Cheese Frosting
In your mixer's bowl, cream together the butter and cream cheese until creamy and smooth.
Pour in the pineapple juice and powdered sugar; continue to beat until completely blended and smooth.
Frost the doughnuts and top them with chopped, toasted walnuts.
To toast the walnuts
Add the chopped walnuts to a frying pan.
Cook over medium heat, stirring frequently, until toasted and fragrant, about 3 to 5 minutes.
Notes
Adapted from
Life's Simple Measures
Nutrition
Calories:
178
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
24
mg
|
Sodium:
151
mg
|
Potassium:
108
mg
|
Fiber:
0
g
|
Sugar:
18
g
|
Vitamin A:
985
IU
|
Vitamin C:
2.6
mg
|
Calcium:
40
mg
|
Iron:
0.9
mg