Thursday, March 19, 2015

Easy Carrot Cake Donuts

 Now that we have sprung forward, the days seem to be getting longer,
but so do my list of things to do.  From this time of year until the end of the school year...craziness!
So, here's an easy (almost a cheater's way) to make mini donuts for the season.

Easy Carrot Cake Donuts

They are "cheaters" because you start with a cake mix!
Believe me, no one will know except for you and me.  This information will stay top secret!
Besides, I know you are crazy busy too, so starting with a cake mix will save you time but not sacrifice the deliciousness of these little gems.  Perfect for Easter don't ya think?

These carrot cake donuts are topped with a cream cheese icing and toasted coconut!
Seriously Peter Rabbit worthy!

Ingredients to make 3 dozen mini donuts:
1 yellow cake mix
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup shredded carrots
1/2 cup sweetened coconut
non-stick spray
Preheat oven to 350 degrees.  Lightly spray a mini donut pan with nonstick spray.  Mix together the yellow cake mix, cinnamon, nutmeg, ginger, water, oil and eggs.  Once well combined, stir in the shredded carrots.  Pour into prepared donut pan (about 1/2 way) and bake in a 350 degree oven for 10-12 minutes.  Remove from oven and cool on a wire rack.
Place coconut in a shallow baking pan.  Place in oven and toast for 3-4 minutes.
Ingredients for cream cheese icing:
3 oz cream cheese
1 cup powdered sugar
4 Tbsp half and half
Beat together cream cheese and sugar.  Add half and half.  Mix well.  Dip top half of cooled donuts into icing and sprinkle with toasted coconut.

A little bit of spice with bits of shredded carrots make this a mighty tasty breakfast!
Easter or anytime of the year!

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Celebrate the little things that make life sweet,

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