One of the gifts I put on our wedding registry was a donut pan! And after couple months, I finally made my first attempt at some delicious baked donuts. If you’re living in the Southwest, or really most parts of the US right now, it still feels like fall even though we’re fast approaching the end of the year. In which case, I think that the fall flavors of carrots and sweet potatoes are are completely still acceptable.
And since the only frosting I really like is cream cheese frosting, I needed flavors it would compliment. Is anyone else like me? Other frostings just get too sweet or buttery? (My husband would probably disagree.) But the tang in cream cheese frosting is just perfect.
I’ve been sitting on this recipe for almost a month and with Thanksgiving and a trip to Seattle in November, the time has just flown by! I have a bunch of recipes and photos just sitting waiting to be shared! My December goal is to back on the recipe and blogging track with exciting news to share in 2018!
Sweet Potato Carrot Cake Donuts
Makes 6 donuts
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- ¼ tsp allspice
- 1/4 teaspoon salt
- 1/2 cup cooked mashed sweet potato (from 1 medium to large sweet potato)
- 1/4 cup pure maple syrup
- ¼ cup melted butter
- 2 T brown sugar
- 1 large egg
- 1 1/2 tablespoons coconut oil, melted and cooled (olive oil also works well)
- 1 teaspoon vanilla extract
- ½ c shredded carrots
- 4 oz cream cheese, softened to room temperature
- 1 1/2 c powdered sugar (plus more for desired sweetness)
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Grease a donut pan with nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder, cinnamon, ginger and salt; set aside.
- In a separate bowl, mix together the sweet potato, maple syrup, egg, coconut oil and vanilla extract until smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Avoid overmixing here as it can make the donuts tough instead of light and fluffy.
- Gently fold in shredded carrots. Do not over-mix.
- Spoon the batter into the donut pan, filling almost to the top.
- Bake for 9-11minutes or until cake tester comes out clean. Turn the donuts onto a wire rack to cool completely.
- Once donuts are cooled, make the frosting.
- For frosting, beat cream cheese, powdered sugar, and vanilla together until no lumps are present.
- Spread a thin to medium layer of frosting onto each cooled donut.
Enjoy with a nice cup of tea or coffee and share with a friend. Or not, you do you.
I certainly see more baked donuts in my future. 🙂
*Baking was done at high altitude.