Carrot cake doughnuts with cream cheese dip recipe
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This fun recipe for bite-size carrot cake doughnuts rolled in cinnamon sugar and dipped in sweetened cream cheese is sure to be a crowd-pleaser!
1 person made this
- 250g plain flour
- 100g soft brown sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon, divided
- 1 teaspoon bicarbonate of soda
- 3/4 teaspoon coarse sea salt, or to taste
- 1/4 teaspoon ground nutmeg
- 240ml whole milk
- 120g drained, crushed pineapple
- 1 egg
- 60g butter, melted
- 100g grated carrots
- 35g desiccated coconut
- vegetable oil for cooking
- 65g caster sugar
- Cream cheese dip
- 120g cream cheese, softened
- 1 tablespoon butter, softened
- 125g icing sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
MethodPrep:25min ›Cook:2min ›Ready in:27min
- Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, bicarbonate of soda and 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 5 cms of oil in a large pot to 180 C. Line a cooling rack or baking tray with kitchen paper.
- Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry doughnuts until golden brown, about 1 minute per side. Transfer doughnuts to the kitchen paper using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
- Whisk caster sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll doughnuts in sugar mixture.
- Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in icing sugar until well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve doughnuts with cream cheese dip.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
We L-O-V-E carrot cake at our house so thought this would be a nice change up. A little too sweet for me but my husband couldn't get enough. Definitely will make them again when we have family/friends together.-04 Mar 2018
The donuts tasted so good!!! I made them for a super bowl party, hence the green sprinkles. GO, Eagles, GO. I didn't add any pineapple, because I didn't have any, but they still tasted amazing, and so did the dip, which I used as icing-04 Feb 2018
yes yes and yes. I made these for my anniversary dessert. it made so many I gave some to family and now I am making them for all events. my family isn't shy to indulge a little and I think the dipping sauce should be doubled. but that's us. I will try doing half the batch without the sugar cinnamon coating we will see. but a must for family gathering.-29 Aug 2017
Carrot Cake Donuts
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If you happen to run out of eggs, never fear! You can still make some amazing baked Carrot Cake Donuts with Cream Cheese Frosting! My Carrot Cake Donuts are a nod to my Carrot Cake Recipe. So delicious!
1. Kolaczki cookies (Polish Cream Cheese Cookies)
Bring something new to the table with these eye-catching traditional Polish cream cheese cookies.
The cookies have a texture similar to most pastries, so you&rsquoll have your guests wondering: &ldquoIs it a cookie? Or is it a pastry?&rdquo
They&rsquore so yummy, they&rsquoll be gone before you know it.
They&rsquore made with cream cheese cookie dough with different kinds of fillings. They&rsquore easy to make. It&rsquos the perfect recipe to work on with kids or friends and family.
You have the freedom to choose which filling to use, and if you can&rsquot decide, why not try out every kind you can think of?
That way, everyone is sure to find their favorite flavor.
Five genius ways to spice up your carrot cake
Chef and food writer Janelle Bloom says there's great power in heating spices before adding them to a carrot cake batter.
"You want the spice to be at its maximum capacity," Bloom says, who combines olive oil, cinnamon and nutmeg in a saucepan and cooks for two to three minutes.
She then adds the spice blend to a mixture of brown sugar, eggs, flour and bicarbonate of soda before carrying on with her mini carrot and apple-chip cakes.
These beautifully spiced cakes are made with olive oil for a moist batter, and can be garnished with apple chips for a burst of sweetness and extra spice.
Amp things up with some fruit
Lorraine Elliott, the food and travel blogger behind Not Quite Nigella, says, "To me, carrot cake is all about a wonderfully moist texture and tangy cream cheese frosting". Elliott has spent countless hours finessing her carrot cake recipe.
"I like the moisture that crushed pineapple adds to a carrot cake. Using tinned pineapple is totally fine for this," says Elliott.
Meanwhile, Bloom finishes her mini carrot cakes with some roasted apple chips. She uses a mandoline to slice pink lady apples so that they're "nice and thin" and places them on a wire rack. Then, Bloom sprinkles the slices with cinnamon sugar before baking in the oven at 100°C for about 1.5 hours.
Chef and food writer Janelle Bloom tops off her carrot cake with apple chips.
Add brown butter to your cream-cheese frosting
Brown butter is a common contender for savoury dishes, but less prominent on the dessert front. Elliott says it's one of her favourite ingredients and as such her brown butter cream cheese recipe is one of her all-time favourite frostings.
"I always have brown butter in my fridge and add it to my baked goods, where it imparts an incredible nutty, delicious aroma and flavour."
Elliott adds brown butter — simply butter that has been cooked over medium-high heat for about 10 minutes til brown in colour — to her cream cheese icing, which also contains regular butter, icing sugar and vanilla extract.
Level up with some Biscoff
This tip is pure gold. To add another layer of spice to a carrot cake, Elliott adds some Biscoff spread (made from crushed Biscoff biscuits, which also contain cinnamon) in between the layers of her carrot cake.
"You want the spice to be at its maximum capacity."
"I've used Biscoff in a few cakes and I love it. I adore Biscoff cookies and spread because I love spices (my favourite drink is a chai latte). And it was the similarity of spices in both that made me want to add it in."
Finish off strong, with a maple syrup reduction
To wrap things up, Bloom reduces a combination of maple syrup and cinnamon "all the way down" so it almost has the consistency of honey.
She not only mixes the reduction into her cream cheese frosting, but drizzles it over the frosted carrot cake to finish. Need we say more?
Adam Liaw shares his fresh take on the classic Aussie bacon-and-egg brekkie. The eggs are baked in pea purée then topped with salty bacon and parmesan.
The Best Carrot Cake Recipe with Cream Cheese Frosting
Keyword carrot cake, cream cheese frosting
Prep Time 1 hour 15 minutes
Total Time 2 hours 10 minutes
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 eggs at room temperature
- 2 cups King Arthur All-Purpose Flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons King Arthur Flour Vietnamese Cinnamon
- 2 cups grated carrots
- 1 cup sweetened coconut flakes
- 2 cups chopped nuts (optional)
- 1 teaspoon vanilla extract
- 8 ounce can crushed pineapple (in juice)
- 2 8 ounce packages cream cheese softened
- 1 cup unsalted butter (room temperature)
- 2 teaspoons vanilla extract
- 2 pounds powdered sugar sifted
Preheat oven to 350 degrees Fahrenheit.
Whip together granulated sugar, vegetable oil and eggs.
Add flour, baking powder, baking soda, salt, cinnamon and combine.
Fold in carrots, coconut, vanilla and pineapple to mixture. If using nuts add to the batter at this time. I only add the nuts to the top of the frosted cake.
Grease 2 9-inch bake pans and line with parchment paper rounds.
Pour batter evenly into bake pans. Gently shake and tap on counter once to remove any air bubbles.
Bake for 40-45 minutes. Before removing from oven perform the toothpick test to make sure cake is done (Dip toothpick into the center of the cake. Remove toothpick. If it comes out clean the cake is done. If there is cake batter on it continue to bake for a few more minutes and retest until toothpick comes out clean).
Remove from oven. Let cakes cool in pan for 10 minutes. Invert and continue to cool on a baking rack. Let cakes cool completely before icing.
Beat butter and cream cheese in a large bowl until smooth. Add vanilla. Mix until incorporated.
Gradually add powdered sugar while mixer is on low speed. Once all sugar is added mix on medium speed until smooth. If the frosting seems too soft refrigerate it for a few minutes prior to icing the cooled cake.
This icing recipe will be enough to ice two 9″ round cakes including the middle. You will also have enough to decorate by piping the bottom and top of cake. I use the Wilton Tip 32 for piping both top and bottom edge of cake.
Place first cake layer on a solid plate. Using an angled spatula add a layer of icing to top of this cake and smooth out.
Add second cake on top. Ice both cakes (top and sides).
Using the Wilton piping kit and tip 32 apply border to bottom and top of cake.
Vegan carrot cake doughnuts with lemon cream glaze
I bought my first set of doughnut pans and decided to make these cute vegan carrot cake doughnuts for Easter weekend!
Buying these pans was super exciting because I’ve really been looking forward to making doughnuts from home. Plus, carrot cake is a delicious dessert! These cuties make a delicious and light treat after dinner or even a sweet treat for brunch.
The icing is practically guilt-free since it’s made with only a few ingredients and a base of cashew cream. I also love that these are baked in the oven, since a lot of doughnuts recipes require deep frying. I have that option too (DUH!)
These doughnuts are a win all around and you’ll have a blast making them, too!
Baked Carrot Cake Donuts
It’s that time of year again. Spring is in the air and soon the Easter Bunny is going to be hopping down the bunny trail hiding Easter eggs full of goodies. Easter brunch if one of my favorite holiday meals to plan. Breakfast food, lunch food, finger foods, there are so many recipes choices! I like to make lots of little bite-sized foods, and casseroles that can be made ahead of time, because really, who wants to get up at 6 a.m. and start cooking? Not this girl!
And while you’re planning out your menu make sure you don’t forget about dessert! An Easter classic is carrot cake, but a brunch gives you a little more wiggle room to play with it. You could make cupcakes, or….these super cute, and tasty Baked Carrot Cake Donuts. Oh my gosh, these things are so good! Breakfast and dessert all in one… of course I might be a little biased, donuts are totally my weakness!
These simple baked donuts are extra easy to make because they start with a boxed cake mix. Yep, that’s right, a boxed cake mix. You add an egg, vegetable oil, buttermilk, and water, and what you end up with are these light and fluffy carrot cake donuts that you’re going to want to eat before they even have enough time to cool! Don’t though, because we all know the best part of carrot cake is that delicious cream cheese frosting. Since these are donuts, I kept the topping a little lighter and made a cream cheese glaze. Once the donuts are completely cool you just dip the top into the glaze and then put them on a rack to dry.
That’s all you need right there, but I know you’re wondering about those adorable mini carrots right? They are really easy to make and 100% edible. Check out our tutorial here.
Carrot Cake Doughnuts
250g (½ bag) Findus Baby Carrots, cooked
2 large eggs
½ C (125 ml) olive oil
80 ml (⅓ C) golden syrup
⅔ C (160 ml / 130 g) brown sugar
1 tsp (5 ml) vanilla essence
½ C (125 ml) sour cream
1¼ C (310 ml / 155 g) self-raising flour
zest of 1 orange
¼ C (60 ml / 30 g) icing sugar
¼ C (60 ml / 60 g) plain cream cheese, at room temperature
4 tsp (20 ml) warm water
½ tsp (2.5 ml) vanilla essence
100 g walnuts, toasted and finely chopped
80 g white chocolate, made into curls
fresh mint leaves, to garnish (optional)
7. Carrot Cake Cheesecake
You get the best of both worlds with this gorgeous carrot cake cheesecake! Rich and decadent, there's something for everyone with this layered cake.
Between the carrot cake, cheesecake and sour cream topping, you might have a hard time deciding on the best part of this cake! Here's the recipe.
For the cream cheese, mix the cream cheese and butter in a bowl until smooth and fully combined, with no lumps.
Mix in the icing sugar, maple syrup and salt, then transfer into a serving bowl. Drizzle over a squirt of maple syrup and sprinkle with a pinch of mixed spice. Cover the bowl and pop into the fridge.
For the pakoras, have a baking tray lined with kitchen paper ready to soak up any excess oil.
Put a medium pan (one that has a lid, in case you need to put the lid on in an emergency) on a high heat and add about 1.5 litres/2½ pints of oil, though this depends on the size of the pan: the oil needs to be halfway up. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Tip the carrots, walnuts and raisins into a mixing bowl. Mix well.
Add the flour, baking powder, sugar, mixed spice and salt, and stir into the carrot mixture so that everything is coated. Add the beaten eggs and keep mixing until you have a thick batter.
Test that the oil is hot enough by adding a tiny drop of the batter to the oil. If it sizzles and rises to the top, the oil is ready for frying. (If you own a cooking thermometer, it should be at 170C.) Turn the heat down to medium.
Using two teaspoons, one to pick up and the other to push out, gently drop teaspoons of the mixture into the oil. Work in batches, making sure not to overcrowd the pan.
Fry for a few minutes – these only take about 4–5 minutes. Move them around, turning them occasionally so that they are an even colour. They should be golden-brown on the outside.
Carefully remove the pakoras from the oil with a slotted spoon and drain on the paper-covered tray.
Fry more batches until all the batter is used up. Dust with the icing sugar and serve with the dip.