A sweet and savory treat, these Carrot Cake Donuts with Cream Cheese Glaze are perfect for brunch or dessert. Give them a go, you won’t be disappointed.
Let’s talk carrot cake, y’all. I mean Easter’s almost here, so it’s pretty much carrot, well- everything.
And that’s not entirely a bad thing. In this case, it’s a great thing.
I’m not usually a really big dessert person. I don’t even like cake for my birthday, even though my mother and sons lovingly try to collude every year.
Not sure what’s wrong with me. I just don’t have that same sugar craving that the rest of my family does. Salty is more my thing.
Ironically, I married a man who has one of the biggest sweet tooth’s the world has ever possibly seen. And he’s made sure to pass it along to allllllllll four sons. Good or bad, I’ve yet to see.
But big holiday dinners, especially one’s where the whole family- and extended family- come together demand dessert. Luckily, I’ve found one that actually get’s me excited.
It’s even a dessert that anyone can get behind, even us typically non-dessert fans.
Carrot Cake. It’s sweet, slightly savory, and oh so yummy.
Topped off with a sugary bit of glaze? It’s a bit of ‘wow’ packed into every slice, every bite.
It’s a perfect dessert to finish off any meal, even a big fancy family holiday meal like Easter. And we can all readily admit that carrots are a given what with the traditional bunny and all.
Some of the best unions come out of combining courses. Some of my favorites, usually involve a dynamic duo between breakfast and dessert.
And that’s where these yummy Carrot Cake Donuts with Cream Cheese Glaze fit into the picture.
Quickly (and easily) turn a family favorite into a real holiday treat.
Skip the cake and go for these Carrot Cake Donuts with Cream Cheese Glaze. Who doesn’t love turning a Spring favorite dessert into a brunch staple??
- 2 tbsp butter, softened
- 1/2 cup firmly-packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 2/3 cup sour cream
- 1/2 cup shredded carrot
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- canola oil, for frying
- 4 oz cream cheese softened
- 1 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 cup chopped pecans
In the bowl of a stand mixer, beat together the butter, sugar, and vanilla. When smooth, add the egg, and beat until the consistency's smooth.
Use a spatula to stir in the carrot and sour cream until the mixture's smooth and evenly incorporated.
In a mixing bowl, whisk together the flour, baking powder, spice, and salt.
At a low speed, gradually mix the dry ingredients into the wet until evenly incorporated and the dough's formed.
Wrap the dough in plastic wrap and refrigerate for at least thirty minutes.
Transfer the chilled dough to a lightly floured surface. Knead the dough fully about three times. Roll the dough out evenly until it's about a half inch thick.
Use a 3" donut cutter, cut the donuts out. Reserve the donut holes to cook with the donuts. Re-roll out the scraps as necessary until there's no more.
Fill a dutch oven half way with oil. Heat over medium heat until a deep-frying thermometer reaches 350 degrees. Fry the donuts in batches, about 1 1/2 minutes per side, until golden brown. Remove the cooked donuts to a paper towel lined plate to drain any excess grease.
Fry the donut holes about a minute, or until golden brown.
In a mixing bowl, whip together the cream cheese, butter, and vanilla until creamy. Mix in the sugar and milk, a little at a time, until the glaze is completely smooth.
Dip the top half of each donut in the glaze, set it on a wire rack, and sprinkle with the pecans. Let the glaze set completely before serving.
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