Carrot cake doughnuts with maple frosting recipe
These Carrot Cake Doughnuts with Maple Frosting are baked to perfection with warming spices and topped with a delicious cream cheese maple icing.
Servings: 15 doughnuts
Ingredients
Dry
- 200 g carrots grated
- 200 g light brown sugar
- 200 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tbsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch nutmeg
- Zest of 1 orange
Wet
- 150 ml sunflower oil
- 3 large free range eggs
- Juice of 1 orange
Frosting
- 200 g cream cheese
- 220 g light brown icing/powder sugar (normal will do)
- 1 1/2 tbsp maple syrup
- 40 g butter softened plus extra for greasing
- Sprinkles (optional)
Instructions
- Preheat the oven to 180°C. Put all the wet ingredients into a mixing bowl and whisk together. Add all the dry ingredients into a mixing bowl and stir to combine. Add the dry ingredients to the wet ingredients and fold everything together with a wooden spoon until thoroughly combined.
- Grease the doughnut pan with a little butter and then spoon the mixture into the moulds. Bake in the oven for 15-20 minutes until an inserted tooth pick comes out clean. Remove from the oven and allow to cool for 5-10 minutes before removing to a wire rack to cool completely.
- Add all the frosting ingredients into a mixing bowl and whisk with an electric mixer for around 5 minutes. Once the doughnuts are cool top with the frosting and decorate with sprinkles.
Notes
Consume within 1-2 days.
If you are using only one 6 ring doughnut pan bake each batch for around 10 minutes each.
Nutrition
Calories: 320kcal
