Welcome to day 3 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen.
This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes and a giveaway! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch, and one lucky winner will receive a $200 Amazon gift card.
Okay so, carrots. Did you know that you really shouldn't feed your rabbit too many? I didn't. Apparently, they're not nearly as good for them as leafy greens.
Likewise, you probably shouldn't consist on a diet of just carrot cake. Especially carrot cake donuts. Though you might want to. My fiance's aunt is an accomplished baker, and she gave these the thumbs up the other day.
If you don't have a donut pan, get one. These babies are pretty much cupcakes in a more fun shape. Plus fried donuts, while crazy good, are sooo high calorie. Not that these aren't, honestly, I have no idea.
Anyways. Enjoy #Easterweek! Enter via the Rafflecopter below for a chance to win a $200 Amazon gift card or a handful of cookbooks--my own included!
Today’s Deliciously Perfect Recipes for Easter:
Appetizers-
Smoked Salmon Deviled Eggs from Rants From My Crazy Kitchen
Green Egg Salad Sandwich from Farm Fresh Feasts
Main Dishes- Bourbon Maple Turkey Ham from Cindy's Recipes and Writings
Sweet Pineapple Glazed Ham from Making Miracles
Baked Carrot Cake Donuts
For the Donuts
For the Frosting
-Preheat oven to 350 degrees F. Spray a donut baking pan with nonstick spray or coat wells with butter* and set aside.
-In a large mixing bowl, combine the flour, cinnamon, cardamom, baking soda, baking powder, and salt. In a separate bowl, whisk together the sugar, carrots, pineapple, coconut, olive oil, vanilla, and eggs.
-Slowly add the dry ingredients to the wet, stirring until just combined. Fill the donut wells until they are just barely full. Bake for 13 minutes, until a toothpick inserted into the center comes out clean.**
-Prepare the icing: in a stand mixer set on medium-high, whip the cream cheese and vanilla until fluffy. Slowly add the powdered sugar until the mixture is thick. Slowly add the milk until the desired consistency is reached.
-Spoon into a piping bag or use a knife to spread onto cooled donuts.
*if you do not have a donut pan, you can use a typical cupcake pan
**for a more firm, crispy donut, turn each donut over in their well and bake for an additional 5 minutes.
Okay so, carrots. Did you know that you really shouldn't feed your rabbit too many? I didn't. Apparently, they're not nearly as good for them as leafy greens.
Likewise, you probably shouldn't consist on a diet of just carrot cake. Especially carrot cake donuts. Though you might want to. My fiance's aunt is an accomplished baker, and she gave these the thumbs up the other day.
Anyways. Enjoy #Easterweek! Enter via the Rafflecopter below for a chance to win a $200 Amazon gift card or a handful of cookbooks--my own included!
Today’s Deliciously Perfect Recipes for Easter:
Appetizers-
Smoked Salmon Deviled Eggs from Rants From My Crazy Kitchen
Green Egg Salad Sandwich from Farm Fresh Feasts
Main Dishes- Bourbon Maple Turkey Ham from Cindy's Recipes and Writings
Sweet Pineapple Glazed Ham from Making Miracles
For the Donuts
- 1 1/4 cup flour
- 3/4 cup sugar
- 1 tsp cinnamon
- 1 tsp ground cardamom
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 1/4 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup toasted coconut flakes
- 2/3 cup olive oil
- 2 eggs
- 1 tsp vanilla (I used bourbon vanilla)
For the Frosting
- 4 oz cream cheese
- 2 tbsp milk
- 2 cups powdered sugar
- 1 tsp vanilla (I used vanilla bean paste)
-Preheat oven to 350 degrees F. Spray a donut baking pan with nonstick spray or coat wells with butter* and set aside.
-In a large mixing bowl, combine the flour, cinnamon, cardamom, baking soda, baking powder, and salt. In a separate bowl, whisk together the sugar, carrots, pineapple, coconut, olive oil, vanilla, and eggs.
-Slowly add the dry ingredients to the wet, stirring until just combined. Fill the donut wells until they are just barely full. Bake for 13 minutes, until a toothpick inserted into the center comes out clean.**
-Prepare the icing: in a stand mixer set on medium-high, whip the cream cheese and vanilla until fluffy. Slowly add the powdered sugar until the mixture is thick. Slowly add the milk until the desired consistency is reached.
-Spoon into a piping bag or use a knife to spread onto cooled donuts.
*if you do not have a donut pan, you can use a typical cupcake pan
**for a more firm, crispy donut, turn each donut over in their well and bake for an additional 5 minutes.
ENTER TO WIN! Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017. a Rafflecopter giveaway
Umm. Yes. Please. Come here carrot cake donuts!! I do have a donut pan - and these should definitely make an appearance in them!
ReplyDeleteI like the pineapple in these! Different taste, yum!
ReplyDeleteOh wow, those look SO GOOD! I love carrot cake but can't generally have it because most of the time they have walnuts and I'm allergic. I'm definitely going to have to try these :)
ReplyDeleteAshley, I don't have a donut pan but I keep seeing them at the thrift store. You're tempting me to take the plunge! The shape of muffins and cupcakes is all fine and good, but sometimes you just need a donut, you know?
ReplyDeleteThanks!