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5
from 1 vote
Baked Carrot Cake Donuts
These fluffy carrot cake donuts are glazed with a simple cream cheese frosting for a new twist on a classic Easter dessert.
Course
Dessert
Servings
16
Calories
42
kcal
Author
Kat Jeter & Melinda Caldwell
Ingredients
Donut
15.25
ounce
box Carrot cake mix
1
Egg
¼
Vegetable oil
¼
Buttermilk
¾
Water
Glaze
¼
c
Cream cheese
softened
½
c
Powdered sugar
2-4
Tbsp
Milk
½
tsp
Vanilla extract
Instructions
Preheat oven to 425F.
Prepare donut pan with non-stick cooking spray.
Mix all donut ingredients together in a large bowl.
Put batter in a large piping bag and fill each donut cup ½ way. Tap pan on the counter to settle the batter.
Bake for 7 minutes or until top of the donuts spring back when you press down on them.
Let donuts cool for 3 minutes then remove from the pan and let cool completely.
Mix all glaze ingredients together, adding milk one tablespoon at a time until the glaze reaches a runny consistency.
Dip the top of the cooled donuts into the glaze and place them on a wire rack to dry.
Nutrition
Calories:
42
kcal
|
Carbohydrates:
6
g
|
Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
35
mg
|
Potassium:
11
mg
|
Sugar:
5
g
|
Vitamin A:
60
IU
|
Calcium:
7
mg
|
Iron:
0.1
mg