Baked Carrot Cake Doughnuts

Monday 20 January 2014

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We are awfully fond of doughnuts in this house.  I especially like the Crispy Cremes we can get at the local Tesco and on the Motorway.  Occasionally I will buy a box to treat the missionaries with, and  . . . we have been known to indulge in one or two when we are on a lengthy trip along the motorway.  But deep fried doughnuts are a once in a blue moon treat for us, which is as it should be.

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I am not adverse to baking doughnuts however.  I bought myself several doughnut baking pans last year and I break them out every so often.  Baked doughnuts are still a real treat, except they are not fried.  I guess they are a bit like muffins, except they are shaped like doughnuts.  What's not to like about that?

 In the past year I have made . . .

Baked Chai Spice Doughnuts.

Honey Glazed Granola Doughnuts.


Baked Chocolate Buttermilk Doughnuts.

White Chocolate Drizzled Gingerbread Doughnuts.  


Jam Filled Baked Cinnamon Doughnuts.

Glazed Red Velvet Baked Doughnuts.

I have to say that each variety was quite delicious in their own right.   Today though . . . I baked a new favourite.   Carrot Cake Doughnuts.

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How could you not fall in love with your favourite flavour of cake . . . in doughnut form???  It's not humanly possible I don't think.   Enjoy.

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*Baked Carrot Cake Doughnuts*
Makes one dozen
Your favourite cake in a doughnut.   Simple and quick to make and very tasty.  You can sub soy milk for the regular milk for a dairy free version if you like and leave out the icing.   Just drizzle with honey whilst still warm in that case.

300g self raising flour (2 cups)
1 tsp baking powder
1 tsp ground cinnamon
75g toasted walnut pieces (3/4 cup)
115g soft light brown sugar (1/2 cup packed)
2 large free range eggs, beaten
200ml of milk (generous 3.4 cup)
150ml of sunflower oil (scant 2/3 cup)
1 large carrot, peeled and grated
1 tsp vanilla extract
1 tsp orange extract (can use the finely grated zest of one orange)

For the glaze:
150g of cream cheese (5 ounces)
(Do not use no fat)
50g sifted icing sugar (1/3 cup)
1 tsp lemon juice
chopped toasted walnut pieces, optional

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Preheat the oven to 200*C/400*F/ gas mark 6.  Grease well two six cup doughnut pans.  I use nonstick cooking spray.

Whisk the flour, baking powder, cinnamon and nuts together in a bowl.   In a separate measure whisk together the brown sugar, eggs, milk, oil and extracts.   Stir in the carrot.   Add the wet ingredients to the dry ingredients and mix to just combine.  Spoon into the prepared donut pans.  I find 3 dessert spoons in each is sufficient.

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Bake for 15 to 20 minutes, until risen and golden.   Allow to rest in the pans for about 5 minutes before tipping out onto a wire rack to finish cooling completely.

To make the glaze, beat together all of the ingredients.  It should be thick but slightly drizzable.  Spoon over or dip the tops of the  baked doughnuts in this mixture, swirling to coat.  Sprinkle with toasted walnut pieces before the glaze sets.

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Ohhhhhhhhhhhh  SO delicious!  I do hope you will give them a try!  I just know you are going to love them too!


  1. Shoot! Now I need to get a doughnut pan! : )

  2. haha Leonora. I use mine quite a bit as you can see. It's not a waste of money. I think it's a wise investment!

  3. Yum!!! Carrot cake is my second favorite kind of cake, next to sticky toffee pudding cake! These donuts look scrumptious, I seriously need to find myself a donut pan... :)


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