Happy Easter! I wanted to make something special for the Easter holiday and what better thing to whip up than some yummy, baked Carrot Cake Donuts! I wanted to make this recipe as easy as possible for you, so I leaned on Mr. Hines. That’s Mr. Duncan Hines, to help me out with his D to the LISH box of spice cake mix. I added some fresh grated carrots and made the most AMAZING cinnamon cream cheese glaze to top these babies with! I baked these in my donut pan so they are healthier than the original fried version. The result is a super soft and decadent carrot cake donut that is loaded with spicy goodness! I topped some of the donuts with cinnamon chips, white chocolate chips and milk chocolate chips as well just to add some additional fun to these beauties. Enjoy these as a perfect addition for your Easter brunch! You won’t want to stop at just one!
Carrot Cake Donuts
12
servings15
minutes15
minutesIngredients
1 Box 1 Duncan Hines Spiced Cake Mix
2 cups 2 Grated Carrots
3 3 Eggs
1/2 cup 1/2 Melted Butter
1 cup 1 Milk
*For the Glaze*
1/4 cup 1/4 Softened Butter
4 oz 4 Softened Cream Cheese
1 cup 1 Powdered Sugar
1 tsp 1 Vanilla
1 tsp 1 Cinnamon
Cinnamon Chips, Chocolate Chips for topping
Directions
- To begin, preheat oven to 350 and add cake mix, melted butter, eggs and milk to a mixing bowl. Using a stand mixer or hand mixer, beat until combined
- Grate carrots and add them to the cake mix and fold in
- Fill a piping bag with cake batter and spray your donut pan. Pipe your batter into each donut mold and bake for 15 minutes
- While donuts are baking, mix your glaze by combining all ingredients in a mixing bowl and beating until smooth
- Remove donuts and cool on wire rack. Once cooled, heat glaze in microwave for 30 seconds and stir well. Dip each donut into glaze and if desired, add cinnamon chips or chocolate chips. Allow to set and then DIVE IN!
