Baked Carrot Cake Donuts

Just when I thought the sunny 30 degree weather meant Spring was finally on the horizon, Mother Nature decided to show us who is boss. We woke up to 4-inches of snow yesterday and it was just a kick in the stomach to have to deal with that again. But I keep telling myself soon, very sooooooooon it will be sunny, warm and spring will have sprung. That’s why I am all about everything pastel right now.

Baked Carrot Cake Donuts

INGREDIENTS
  1.  1 cup all-purpose flour (or Gluten Free All-Purpose Flour
  2.  1 teaspoon baking powder
  3.  ½ teaspoon cinnamon
  4.  ¼ teaspoon ginger
  5.  ¼ teaspoon salt
  6.  a dash of nutmeg
  7.  a dash of cloves
  8.  1/3 cup granulated sugar
  9.  1 large egg
  10.  1 teaspoon pure vanilla extract
  11.  1/3 cup buttermilk
  12.  2 tablespoon unsalted butter, melted and cooled
  13.  ½ cup grated carrots (about 2 carrots)
  14.  ¼ cup chopped walnuts (optional)

FROSTING:
  1.  2 ounces cream cheese
  2.  1 cup powdered sugar
  3.  3-4 tablespoon milk

INSTRUCTIONS
  • Preheat oven to 350 degrees F. Coat a mini donut pan with baking spray.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, nutmeg and cloves.
  • In a small bowl, whisk together the sugar, egg and vanilla extract. Add in the buttermilk and melted butter.
  • Pour the wet ingredients into the dry in one addition and mix to combine. Fold in the grated carrots and walnuts.